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Crispy Parmesan artichoke hearts are a delightful and enticing appetizer that can elevate any gathering or simply serve as a satisfying snack. With their crunchy exterior and tender, flavorful center, these artichoke hearts not only please the palate but also offer a visually appealing presentation. As more people seek out healthier snack options, the popularity of artichokes has surged, particularly in Mediterranean and Italian cuisines where they are celebrated for their unique flavor and versatility.

Crispy Parmesan Artichoke Hearts

Discover the perfect appetizer with this crispy Parmesan artichoke hearts recipe! These savory bites feature a crunchy exterior and tender center, making them an irresistible snack for any gathering. With nutritious artichokes, flavorful spices, and a deliciously crispy coating, they are not only tasty but visually appealing too. Whether baked or fried, serve them with your favorite dips for a delightful treat that everyone will love. Elevate your snacking game with this simple and satisfying recipe!
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Ingredients
  

1 can (14 oz) artichoke hearts, drained and rinsed

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking oil for frying

Lemon wedges (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Artichokes: After draining, lay the artichoke hearts on a few layers of paper towels and gently pat them dry. Removing excess moisture will contribute to achieving a crispier texture during frying.

    Set Up Your Breading Station: Arrange three shallow bowls on your countertop. In the first bowl, place the all-purpose flour. In the second bowl, add the beaten eggs. In the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, oregano, salt, and black pepper, mixing thoroughly to ensure an even distribution of spices.

      Bread the Artichokes: One at a time, take each artichoke heart and dip it into the flour, ensuring it is evenly coated. Shake off any excess flour, then dip it into the beaten eggs, allowing any extra egg to drip back into the bowl. Finally, roll the artichoke heart in the panko-Parmesan mixture, pressing lightly to make sure the coating adheres well. Continue this process until all the artichokes are fully breaded.

        Heat the Oil: In a large skillet or frying pan, add oil to a depth of about 1/2 inch. Heat the oil over medium-high heat until it's hot enough to fry—test its readiness by dropping a small piece of bread into the oil; it should sizzle immediately.

          Fry the Artichokes: Fry the breaded artichoke hearts in batches to avoid overcrowding the pan. Carefully add a few artichokes to the hot oil, and fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to gently flip them for even cooking.

            Drain and Serve: Once fried, transfer the crispy artichoke hearts to a plate lined with paper towels to absorb excess oil. Continue frying the remaining batches, ensuring each one reaches that perfect golden crispiness.

              Garnish and Enjoy: Serve the artichoke hearts warm, garnished with freshly chopped parsley and accompanied by lemon wedges for a zesty touch that brightens the flavors.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4