Fried Spanish Artichoke Hearts Recipe
Parmesan crumb, spicy tomato marinara, Reggiano ‘snow’
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Ingredients
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Artichokes
Marinara Sauce
Garnish
Method
Preparation
Prepare the Artichokes
Drain and rinse the canned artichoke hearts. Pat them dry with paper towels to remove excess moisture.
Set Up Breading Station
In three separate bowls, place flour in one, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan cheese, salt, and pepper in the third.
Cooking
Bread the Artichokes
Dredge each artichoke heart first in flour, then dip in the beaten eggs, and finally coat in the breadcrumb mixture.
Fry the Artichokes
In a large skillet, heat the olive oil over medium-high heat. Once hot, gently place the breaded artichoke hearts in the oil and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Make the Marinara Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, red pepper flakes, salt, sugar, and simmer for about 15 minutes. Stir in fresh basil before serving.
Serving
Plate and Serve
Serve the fried artichoke hearts warm with spicy tomato marinara on the side. Garnish with Reggiano cheese 'snow' before serving.