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Family Favorite: Fried Artichoke Hearts

6 Nov

For my first recipe post, it’s only fitting that I share a simple recipe that graced literally every table at every gathering at T’s house throughout my life.  It’s also the dish I’m now responsible for at Christmas.  My friends love them for parties, too.  Please enjoy, simple and utterly snackable Fried Artichoke Hearts.  Per nonna– felice mangiare!

1 can artichoke hearts, drained (or one bag frozen, thawed)
1C flour
1C Italian-style breadcrumbs
3 eggs
2T milk
Salt and Pepper to taste (used to season flour and eggs)
Olive oil for frying
Freshly grated Parmigiano Reggiano to garnish

Drain artichoke hearts, then slice each one in half, lengthwise
Set up a “breading station.”  Pour the flour on one plate, mixed with salt and pepper to taste.  Beat the eggs in a bowl, and season eggs with salt and pepper to taste.  Pour the breadcrumbs on another plate
Dip the artichoke hearts into the flour, brushing off the excess
Dip the artichokes into the egg mixture, again letting the excess drip off
Dip the artichokes into the breadcrumbs
Place breaded artichokes onto a cookie sheet lined with aluminum foil, and let them sit in the refrigerator for about 30 minutes (this makes them extra crunchy, and is a good time for you to get ready for your party!)
Heat a heavy, shallow pan over medium heat, then fill it about halfway up with olive oil.  When a breadcrumb dropped into the pan fries, pops (but doesn’t burn), the oil is hot enough.
Add the breaded artichokes in batches until they are golden and crispy, turning once.
Drain on paper towels, arrange on a platter and sprinkle with Parmigiano while they’re still hot.

These are best hot from the pan, but are also great at room temperature served with other antipasto.

This is what they look like, waiting to be fried (not the best photo, but it'll do for now)