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5 from 10 votes

Fried Artichoke Hearts

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Italian
Servings: 28 pieces


  • 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