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Italian Fried Artichoke Hearts are a staple in Roman cuisine — especially known as Carciofi alla Giudia (Jewish-style fried artichokes). This version features tender artichoke hearts, lightly battered and fried until crispy and golden. They’re crunchy on the outside, soft on the inside, and bursting with flavor. Serve them as an antipasto, side dish, or snack.
⏱️ Prep Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 (as appetizer or side)
🔧 Equipment Needed
- Medium bowl
- Paper towels
- Slotted spoon or spider strainer
- Large skillet or deep saucepan
- Tongs
- Thermometer (optional, for oil temperature)
🛒 Ingredients
- 1 can or jar (14 oz / ~400g) artichoke hearts, drained and patted dry
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: ½ tsp garlic powder or Italian seasoning
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Fresh parsley, chopped (optional, for garnish)
📌 Ingredient Notes
- Artichokes: Use canned or jarred in water or brine (not marinated). Fresh artichokes can also be used but require more prep.
- Flour: For dredging. You can also use a mix of flour and semolina for extra crispness.
- Eggs: Help bind the Parmesan to the artichokes.
- Parmesan: Adds salty, umami-rich flavor and crunch when fried.
- Oil: Use neutral oil with a high smoke point like vegetable, sunflower, or canola.
👨🍳 Instructions
- Prep Artichokes:
Drain and gently pat the artichoke hearts dry with paper towels. Cut large hearts in half if needed. - Set Up Dredging Station:
- In one bowl: add flour with a pinch of salt, pepper, and optional seasoning.
- In another bowl: beat eggs.
- In a third bowl: place grated Parmesan.
- Heat Oil:
Add about 1–2 inches of oil to a skillet. Heat to 350°F (175°C) over medium heat. - Dredge & Coat:
Dredge each artichoke heart in flour, then dip in egg, and finally coat with Parmesan. Press gently so the cheese sticks. - Fry:
Carefully lower artichokes into hot oil. Fry in batches for 2–3 minutes per side or until golden and crispy. Avoid overcrowding. - Drain:
Transfer to a paper towel-lined plate to remove excess oil. - Serve:
Season lightly with salt. Serve hot with lemon wedges and optionally garnish with parsley.
🔢 Nutrition Facts (Approximate per serving)
- Calories: 240
- Protein: 9g
- Fat: 16g
- Carbohydrates: 15g
- Fiber: 3g
- Sodium: 400mg
(Nutrition varies depending on oil absorption and size of artichokes.)
💡 Tips & Variations
✅ Tips
- Dry artichokes thoroughly to avoid splattering when frying.
- Cheese coating should be packed tightly for a crispy, flavorful crust.
- Serve immediately — they’re best when hot and crunchy.
🔄 Variations
- Add breadcrumbs: Mix panko or Italian breadcrumbs with Parmesan for extra crunch.
- Spicy version: Add chili flakes or cayenne to the flour or egg mixture.
- Air-fried: Use an air fryer at 400°F (200°C) for 10–12 minutes, flipping halfway.
- Vegan version: Use plant-based milk and flour instead of egg, and skip the cheese or use vegan Parmesan.
