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    Home » Recipes » Appetizers

    Artichoke Hearts (Air Fryer, Fried or Baked)

    Published: Aug 12, 2022 · Modified: Oct 4, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Breaded artichoke heart with a bite out, with text: Air Fryer Artichoke Hearts.
    Pile of breaded artichoke hearts, with text: How to make air fryer artichoke hearts.

    Breaded Artichoke Hearts are coated in parmesan and seasoned breadcrumbs and then oven-baked, fried or air-fried. Crispy, tender and so easy!

    Close up of breaded artichokes on a board.
    Artichoke Hearts

    These Italian breaded Artichoke Hearts are so easy and tasty!

    They're great served before an Italian meal or can be served as a party appetizer.

    Artichoke hearts are coated in a flavorful mixture of parmesan and seasoned breadcrumbs and then oven-baked, fried, or air-fried making them deliciously crunchy outside and tender inside.

    Artichoke hearts are the tender center edible part of the artichoke plant. They are often canned or frozen at the grocery store. Artichoke hearts have a slightly nutty flavor and a firm flaky texture and take on flavors very well!

    For this recipe, artichoke hearts are coated in a crunchy blend of seasoned breadcrumbs and parmesan cheese.

    You can roast or bake them in the oven, or deep fry them on the stove.

    Alternatively, the air fryer is a great way to cook artichoke hearts if you're looking for a healthier option, as it uses very little oil when cooking.

    Air frying gives the artichoke hearts a nice crispy exterior while keeping the inside tender. If you don't have an air fryer, you can still make this recipe on the stovetop or in the oven!

    Fried artichokes are generally served as an appetizer but can also be served as a side dish.

    Serve these air-fried artichoke hearts with your favorite dipping sauce at your next dinner party or celebration! Try them with Easy Bang Bang Sauce, Cane's Sauce Recipe (copycat), Quick Homemade Tomato Ketchup or Marinara Sauce.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Top tips
    • Variations
    • Storage
    • FAQs
    • More Appetizer Recipes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    Artichoke Hearts can be prepared in the air fryer, baked in the oven, or deep fried on the stovetop.

    You can serve them at a party or as an appetizer for a fancy Italian dinner.

    The ingredients are simple and can be found in any grocery store.

    Artichoke hearts are full of fiber and other health benefits.

    Use fresh or frozen artichoke hearts.

    Bite out of a breaded artichoke heart.

    Ingredients

    • Artichoke Hearts - This recipe uses canned artichoke hearts as they are already cooked through and ready to go. If using frozen, thaw them first.
    • Eggs - Help bind the dry ingredients making them stick to the artichokes giving them a crunchy texture.
    • All Purpose Flour - Helps increase the crispy coating on the artichokes.
    • Salt & Pepper - Seasons the artichokes and the breadcrumb mixture.
    • Dried Breadcrumbs - Gives the artichokes its crispy and crunchy texture when cooked.
    • Grated Parmesan - Adds salty flavor and a rich parmesan taste.
    • Dried Oregano - Adds an Italian herb flavor to the dish.
    • Garlic Powder - Gives the artichokes a hint of bold garlic flavor.
    • Frying Oil - If you're deep frying the artichokes on the stovetop, use a tasteless frying oil such as canola oil or vegetable oil.

    Please see the recipe card below for quantities.

    Instructions

    Wondering how to make this Air Fried Artichokes recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

    Rinsed artichoke hearts.

    Prepare The Artichokes

    Prepare the artichokes: Remove the liquid from the can. Pat the artichokes dry with a paper towel squeezing out any excess liquid. Leave them on a paper towel-lined plate for a few minutes to drain fully.

    Coating the artichoke hearts.

    Create the breading station: Use three bowls to make the breading station. Lightly beat the egg in a bowl. In another bowl, whisk the flour, salt, and pepper. Whisk the breadcrumbs, parmesan, oregano, and garlic powder in a third bowl.

    Bread the artichokes: Coat each artichoke in the egg, then the flour, then the breadcrumbs, and set aside.

    Coated artichokes ready to cook.

    Deep Fried Artichokes:

    Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). Fry the artichokes, in batches if necessary, for about 4 minutes or until crispy and golden.

    Air Fryer Artichokes:

    Add the coated artichokes to the air fryer, spray them with oil and air fry at 375F/190C for 8 minutes, turning once and spraying with oil again, or until golden and crispy.

    Fried Artichokes on Stovetop:

    Carefully cook in a pan of hot oil for a few minutes until golden, then remove with a large slotted spoon and drain on a plate lined with paper towels.

    Oven Baked Artichokes:

    Preheat the oven to 400F/200C. Place the breaded artichokes onto a baking sheet lined with parchment paper and bake for 18 minutes or until cooked and golden.

    Top tips

    The artichokes must be fully drained before breading. Otherwise, the breading will become soggy.

    No matter which cooking method you use, be sure not to overcrowd the cooking vessel. This will make the artichokes steam and not become crispy.

    The cooking time for each method depends on how large your artichoke hearts are. Adjust the cooking time a few minutes more or less as needed.

    Cooked artichoke hearts are best served immediately, so plan your cooking time accordingly.

    Variations

    Make these artichokes gluten-free by using a certified gluten-free bread crumb mixture.

    Instead of parmesan cheese, use grated pecorino romano for a sharper cheese flavor.

    For a spicier version, add some cayenne pepper to the breadcrumb mixture.

    Add other dried herbs to the dry mixture, including basil, rosemary, or thyme.

    Storage

    This dish is best served immediately. If you have leftovers, store them in an airtight container in the fridge for up to two days.

    To reheat, cook in the air fryer at 375F for a few minutes or until warmed through. Alternatively, you can reheat them in the oven at 400F/200C for a few minutes.

    Freezing is not recommended.

    Pile of breaded artichoke hearts next to a dish of marinara sauce.

    FAQs

    What is the best cooking method for fried artichokes?

    The best method is one you are comfortable with. This recipe has instructions to cook artichokes 3 different ways, all of which turn out delicious!

    Can I use fresh artichoke hearts?

    Yes, you can use fresh or frozen artichoke hearts. If using frozen, thaw the artichokes completely before breading and cooking.

    What do fried artichokes taste like?

    They have a crispy exterior with a soft and tender inside. The breading is cheesy and flavorful with a hint of garlic.

    More Appetizer Recipes

    • Baked Cauliflower Wings
    • Herb and Garlic Stuffed Mushrooms
    • Mac and Cheese Balls
    • Vegan Smoked Salmon
    • Garlic and Cheese Vol au Vents

    📖 Recipe

    Pile of breaded artichoke hearts next to a dish of marinara sauce.

    Breaded Artichoke Hearts

    Kate Hackworthy | Veggie Desserts
    Breaded Artichoke Hearts are coated in parmesan and seasoned breadcrumbs and then oven-baked, fried or air-fried. Crispy, tender and so easy!
    5 from 5 votes
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    Prep Time 10 mins
    Cook Time 18 mins
    Total Time 28 mins
    Course Appetizer, Side Dish
    Cuisine Italian
    Servings 8
    Calories 193 kcal

    Ingredients
     

    • 30 ounce artichoke hearts (425g) canned
    • 2 eggs
    • ½ cup all purpose flour (plain flour)
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon pepper
    • ½ cup breadcrumbs dried
    • 1 tablespoon grated parmesan
    • ½ tablespoon dried oregano
    • 1 teaspoon garlic powder
    • Oil for frying

    Instructions
     

    • Remove the liquid from the can. Pat the artichokes dry with a paper towel squeezing out any excess liquid. Leave them on a paper towel-lined plate for a few minutes to drain fully.
    • Use three bowls to make the breading station. Lightly beat the egg in a bowl. In another bowl, whisk the flour, salt, and pepper. Whisk the breadcrumbs, parmesan, oregano, and garlic powder in a third bowl.
    • Coat each artichoke in the egg, then the flour, then the breadcrumbs, and set aside.

    Deep Fried Artichokes:

    • Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). Fry the artichokes, in batches if necessary, for about 4 minutes or until crispy and golden.

    Air Fryer Artichokes:

    • Add the coated artichokes to the air fryer, spray them with oil and air fry at 375F for 8 minutes, turning once and spraying with oil again, or until golden and crispy.

    Fried Artichokes on Stovetop:

    • Carefully cook in a pan of hot oil for a few minutes until golden, then remove with a large slotted spoon and drain on a plate lined with paper towels.

    Oven Baked Artichokes:

    • Preheat the oven to 400F/200C. Place the breaded artichokes onto a baking sheet lined with parchment paper and bake for 18 minutes or until cooked and golden.

    Notes

    The artichokes must be fully drained before breading. Otherwise, the breading will become soggy.
    No matter which cooking method you use, be sure not to overcrowd the cooking vessel. This will make the artichokes steam and not become crispy.
    The cooking time for each method depends on how large your artichoke hearts are. Adjust the cooking time a few minutes more or less as needed.
    Cooked artichoke hearts are best served immediately, so plan your cooking time accordingly.

    Nutrition

    Calories: 193kcalCarbohydrates: 17gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 517mgPotassium: 47mgFiber: 3gSugar: 2gVitamin A: 1133IUVitamin C: 22mgCalcium: 52mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Appetizer Recipes

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    • Easy Baked Polenta Fries
    • Broad Bean Salad
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    Reader Interactions

    Comments

    1. Ritchie Dee

      August 19, 2022 at 2:24 pm

      By veggie do you mean vegetarian? Because Parmesan cheese can never be vegetarian because its PDO states that it must contain animal rennet.
      https://www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/27/no-parmesan-please-we-re-vegetarian

      Reply
      • Kate Hackworthy

        August 22, 2022 at 11:55 am

        Hi, that's true. I usually write 'or vegetarian alternative'. The veggie ones usually have an odd name like Vegetarian Italian Hard Cheese but people will know what I mean by writing parmesan.

        Reply
    2. Tayler

      August 17, 2022 at 4:38 pm

      5 stars
      My husband LOVES artichoke hearts so I couldn't wait to make these for him! Served them for dinner party with friends and they were a hit!

      Reply
    3. Shadi

      August 16, 2022 at 4:23 pm

      5 stars
      Thank you so much! The flavors were perfect and they got nice and crispy - wihtout being oily!

      Reply
    4. Andrea

      August 14, 2022 at 4:31 pm

      5 stars
      This was a great idea! I'd never had fried artichoke hearts before and we absolutely loved them. So good.

      Reply
    5. Jessie

      August 12, 2022 at 4:05 pm

      5 stars
      I'm in LOVE with this recipe! I'm still in the process of learning to use my air fryer, so the notes and step-by-step tips here were super helpful. The breading and crispy texture makes these bites feel really elegant.

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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