Crisp and golden, simple and tasty.  These Italian fried artichoke hearts are one of the best appetizers you’ll ever make.  And because they’re made with staples, they can be whipped up on a whim.  Perfect at any time but especially great for gatherings and football Sundays.  

Italian fried artichoke hearts in plate with shaved parmesan on top.

There’s nothing like popping an egg-battered fried artichoke heart into your mouth.

The explosive flavor of the artichoke heart beneath the crispy, salty exterior is absolute perfection.  I could probably eat an entire plate of them by myself!

But I especially love making these for others – they are popular with both kids and adults alike. 


And because I usually have all the essential ingredients on hand, these can be made on a whim.  

I realize not everyone keeps canned artichoke hearts in their pantry, but I definitely recommend doing so. 

They are so versatile; they make an easy side dish of baked artichoke hearts with seasoned breadcrumbs or can be combined with spinach to make artichoke spinach dip, or blended with lemon, garlic, and walnuts to create an artichoke pesto.

I serve fried artichoke hearts with a side of lemon wedges and some grated Parmigiano Reggiano, but you could certainly serve them with a dipping sauce such as an aioli.  

Ingredients shown: Parmigiano Reggiano, flour, eggs, lemons, canned artichoke hearts, and parsley.

How to make it

Each number corresponds to the numbered written steps below.

Note:  Artichoke hearts are sold whole (as in the pic above), halved, and quartered.  All three types can be used for this recipe, but I often use whole hearts.

  1.  Heat vegetable oil (pour the oil 1-inch high) in a large cast iron or heavy frying pan to 370f.  Drain artichokes, cut in half, and gently flatten.  Pat dry with paper towels to remove excess water.  Note: For accuracy use an oil thermometer to achieve 370f.  It will take about 7-10 minutes over roughly medium heat for the oil to reach the temp level.

Fried artichoke hearts recipe process shot collage group number one.

  1. Meanwhile, in a bowl, mix together 3 large eggs, 3 tablespoons grated Parmigiano Reggiano, and 3 tablespoons minced Italian parsley.  Also, in another bowl, mix together 1 cup of flour, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and a 1/2 teaspoon of garlic powder.
  2. Once the oil hits 370f begin the frying process.  Place a few of the artichoke hearts into the flour.    

Recipe process shot collage group number two.

  1. Shake off the excess and place them into the egg batter.  Gently add the egg-coated hearts into the oil and fry.  Work in batches, making sure to not overcrowd the pan.
  2. After about 3 minutes or once they are golden, gently turn them over and cook for 2-3 minutes longer.

Recipe process shot collage group number three.

  1. Drain the fried artichoke hearts on a wire rack or paper towel lined dish.   Immediately after removing from the oil, sprinkle some kosher salt and grate some Parmigiano onto the hearts.  They will absorb both and be so much more flavorful.   The fried artichoke hearts can be kept warm in the oven (170-200f) for up to an hour but are best served and eaten right away.  Be sure to serve with lemon wedges.

Hands holding baking sheet with fried artichoke hearts.

Tips for stand-out fried artichoke hearts

  • Dry those hearts.  One of the first steps after draining the artichoke hearts and slicing them in half is to dry with paper towels.  Drying them will help the batter stick better.  
  • Use an oil thermometer.  While you can certainly attempt to gauge whether the oil is ready on your own, I prefer to use an oil thermometer for certain recipes, especially when it involves deep frying.  The oil for the deep-fried artichoke hearts needs to be around 370f.  Using a thermometer like this one will help remove the guesswork and allow for an easier frying experience.
  • Salt after frying.  The best time to salt the artichoke hearts is immediately after they’re removed from the oil.  This holds true for any fried food, such as baccala fritters or zucchini fritters.  I also hit them up with extra grated Parmigiano Reggiano for good measure.

Wire rack tray with fried artichoke hearts along with lemon wedges and parmesan on side.

More great appetizers

Italian fried artichokes are the perfect appetizer for holidays and gatherings. 

I especially love having these on Superbowl Sunday!  Here are a few of my favorite appetizers that I think you’ll also love.

  • Fried calamari – Tender calamari rings lightly dusted with flour and deep fried until golden.
  • Clams oreganata – Baked clams with garlicky breadcrumbs.
  • Mozzarella en Carozza – Mozzarella stuffed between sliced bread and fried until golden and crisp.
  • Italian stuffed mushrooms – Mushroom caps piled with a breadcrumb, garlic, parsley mixture and baked in white wine and lemon juice.
  • Stuffed artichokes – Whole artichokes stuffed with garlicky breadcrumbs and baked in a lemon white wine sauce.
  • Garlic parmesan wings – The perfect game day appetizer – baked, not fried.

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Fried Artichoke Hearts

5 from 10 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 28 pieces
Italian fried artichoke hearts are the perfect appetizer. Egg and Parmigiano Reggiano create the perfect batter that fries up to golden perfection. Bite sized and easy to make, these are a welcome addition to any appetizer spread!


  • 2 15 ounce canned artichoke hearts sliced in half, gently flattened, and patted dry
  • 2 cups vegetable oil or enough to fill pan at least 1 inch high
  • 2 tablespoons Parmigiano Reggiano sprinkle after frying
  • kosher salt sprinkle after frying
  • 1 large lemon cut into wedges

flour mixture (mix together)

  • 1 cup flour for dredging
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

egg mixture (mix together)

  • 3 large eggs beaten
  • 3 tablespoons Parmigiano Reggiano grated
  • 3 tablespoons Italian parsley minced


  • Drain artichokes, cut in half, and gently flatten. Pat dry with paper towels to remove excess water.
  • Meanwhile, heat oil (use enough to fill pan at least 1 inch high) in a cast iron or heavy pan to 360-370f for frying.
  • Coat the artichoke hearts in the flour mixture and shake off the excess. Then dip the artichoke hearts into the egg batter and fry for about 3 minutes per side or until golden brown on each side.
  • Place finished fried artichoke hearts on a wire rack to drain. Once they come out of the oil immediately sprinkle more kosher salt and cheese on top. They will readily absorb it and be more flavorful. Work in batches (avoid overcrowding in the pan) until finished.
  • Serve immediately or keep warm in a low temp oven on a wire rack. Serve with lemon wedges. Enjoy!


  • Calorie info is per fried artichoke heart half.  4-5 per individual is a good appetizer portion.
  • Fried artichoke hearts should be eaten right away though they can be kept warm in a 175-200f oven for up to 60 minutes.
  • Sprinkling a pinch of salt and grated Parmigiano over the fried artichoke hearts right after frying is essential.  They will readily absorb the salt and cheese and taste so much better.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated until warm in a 350f oven.


Calories: 78kcal | Carbohydrates: 5.1g | Protein: 2.7g | Fat: 5.3g | Saturated Fat: 1.5g | Cholesterol: 21mg | Sodium: 214mg | Potassium: 13mg | Fiber: 0.6g | Sugar: 0.5g | Calcium: 42mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 10 votes (2 ratings without comment)

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  1. Maurice says:

    5 stars
    Love the recipes, unique, not like all the others out there.

  2. Dave says:

    5 stars
    I never had to cook when my wife was alive so I took little interest in it. After she passed I ate out a lot. Then I saw some of your YouTube videos and you make it look so easy. I now prepare my own meals everyday thanks to you.

    1. Jim says:

      Hi Dave, I appreciate the comment and it means a lot to know my videos have inspired you to cook for yourself -thank you.

  3. J.R. says:

    Do you have a good sauce recipe for these?

    1. Jim says:

      Hi J.R., I’m not sure what type of sauce you’re looking for but you can use my marinara sauce recipe or look at my shrimp francese recipe for a francese sauce.

  4. Linda Gillick says:

    Can you make this with chicken francaise ?

    1. Jim says:

      Hi Linda, I’m not sure I understand your question. If you are asking if you can serve this as a side dish to chicken francese, the answer is yes. You can serve this as a side to anything you’d like.

  5. Linda Arpaio says:

    5 stars
    I will definitely be making these !! I am making your bolonaise tonight, it’s cooking right now !

    1. Jim says:

      Hi Linda, hope you enjoy it, thank you!

  6. Lisa says:

    5 stars
    Will try them with flour, I usually use breadcrumbs

  7. Marsha says:

    Could you make these in an air fryer

    1. Jim says:

      Hi Marsha, I haven’t tested this recipe in an air fryer so I can’t say for certain.

    2. Pamela Magnoli says:

      I’m going to make these exactly as posted. Seeing as I live alone, I’m going to use only one can which will be more than enough with leftovers still! I will try reheating them for about 5 minutes in air fryer to keep the crispiness though instead of the oven. I do that a lot with previously fried food. Wish me luck! 🍀

  8. Carol says:

    Do you think you could make these with the jarred artichokes from Costco that are packed on oil?

    1. Jim says:

      Hi Carol, you can try with the ones packed in oil but I would try to dry the oil off them really well with a paper towel.

  9. Margaret says:

    5 stars
    Can you reheat next day?

    1. Jim says:

      Hi Margaret, you can reheat in the oven the next day but with anything fried, it’s better eaten the same day.

  10. Rick says:

    5 stars
    They look absolutely delicious. I will have to try them with the flour like you did. My mom used breadcrumbs.

    1. Jim says:

      Thanks, Rick! Hope you enjoy it!