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!

FRIED ARTICHOKE HEARTS
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)

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5 Responses to “Family Favorite: Fried Artichoke Hearts”

  1. Maria Capasso-D'Agrosa November 10, 2011 at 6:45 AM #

    This is so wonderful!!!! Brought tears to my eyes thinking of T and all those incredible meals. Thank you for carrying on her traditions and giving tribute to one heck of a woman. I love the wedding post—for sure the best wedding I have ever been to–glad you enjoyed the weekend as much as I did! Fig cookies forever. You are such a good writer–keep up the good work. I have book marked the page so will check for new posts often. Fantastic! Love you!
    Aunt Ria (now known as Mrs. Louis D’Agrosa)

  2. Karri November 10, 2011 at 12:55 PM #

    Katherine – I haven’t checked FB in over a month and I saw your site launch. Congrats! Can’t wait to add this to my Food Favorites list (already printed out the recipe for the artichoke hearts).

    • EpicureanKatherine November 10, 2011 at 2:28 PM #

      Thanks, Karri!! I’m making updates and improvements all the time, but am so happy you like it! We’ll have to do a potluck soon!

  3. Sr. Rosemary DeDentro November 18, 2011 at 6:12 PM #

    I’m really enjoying your posts and recipes. It reminds me of the book, “Like Water for Chocolate” each recipe connected to a special event. The wedding was such fun! Do you have recipe for Easter Rice Pies?

    • EpicureanKatherine November 18, 2011 at 7:23 PM #

      Thanks so much, Ro! We didn’t do rice pies, but I do plan to do a piece on our old standby, spinach pie. So glad you like it– what a compliment about “Like Water for Chocolate.” Fingers crossed, I’ll make this into a movie someday! 🙂

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