Fried Artichoke Hearts Recipe

Prepare artichokes

Drain canned artichoke hearts well in a colander for 10 minutes. Gently press each heart between paper towels to remove excess moisture. If hearts are large, quarter them so pieces are about 1–1.5 inches.

Set up breading station

Place the flour and cornstarch mixed together in a shallow bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl, whisk the eggs with the milk until smooth. In a third bowl, combine panko, grated Parmesan, garlic powder, smoked paprika, remaining 1/2 tsp kosher salt, and remaining 1/4 tsp black pepper; mix well.

Bread the artichokes

Working in batches, dredge each artichoke heart first in the flour mixture, shaking off excess, then dip into the egg wash, allowing excess to drip off, then press into the panko mixture so each piece is evenly coated. Place breaded pieces on a wire rack set over a baking sheet. Let rest 10 minutes to help coating adhere.

Heat oil

Pour about 1" depth of vegetable oil into a heavy skillet (cast-iron or stainless) — roughly 1 cup for a 10" skillet — and heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one small breadcrumb into the oil; it should sizzle steadily and brown in about 45–60 seconds.

Fry the artichokes

Fry the breaded artichoke hearts in batches (do not overcrowd) for 2–3 minutes per side, turning once with tongs, until golden brown and crisp. Adjust heat as needed to keep oil between 325–350°F. Use a slotted spoon or tongs to transfer fried pieces to a paper towel–lined plate or wire rack to drain. Sprinkle lightly with a pinch of salt while still hot.

Finish

If making ahead, keep fried artichokes warm on a baking sheet in a 200°F (95°C) oven for up to 20 minutes; avoid stacking so they stay crisp. Serve immediately with dipping sauce or lemon wedges.

Whisk together Greek yogurt (or mayonnaise), lemon juice, minced garlic, chopped parsley, hot sauce if using, salt, and pepper in a small bowl. Taste and adjust lemon, salt, or hot sauce to preference. Chill briefly if time allows; serve alongside warm fried artichoke hearts.