Artichoke Hearts Recipe
Lightly dipped in Japanese bread crumbs, deep-fried and served with lemon butter & fresh parmesan cheese.
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Ingredients
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Artichoke Hearts
Method
Preparation
- 1
Drain and rinse the canned artichoke hearts thoroughly under cold water. Pat them dry with a paper towel to remove excess moisture.
- 2
In a shallow bowl, place the all-purpose flour. In another bowl, whisk the eggs until well combined. In a third bowl, place the panko breadcrumbs mixed with salt and black pepper.
Breading and Frying
- 3
Dip each artichoke heart first into the flour, coating it evenly. Shake off any excess flour.
- 4
Next, dip the floured artichoke heart into the whisked eggs, allowing excess egg to drip off.
- 5
Finally, coat the artichoke heart in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
- 6
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Carefully add the breaded artichoke hearts to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.
- 8
Using a slotted spoon, remove the fried artichoke hearts and place them on a plate lined with paper towels to drain excess oil.
Serving
- 9
Plate the Dish
Arrange the fried artichoke hearts on a serving platter. Grate fresh Parmesan cheese over the top and serve with lemon wedges for squeezing.
