Simple Crunchy Artichoke Hearts – Crispy, Golden & Totally Addictive
These Simple Crunchy Artichoke Hearts are a deliciously crispy way to enjoy this Mediterranean favorite. Lightly seasoned and pan-fried or air-fried to golden perfection, they’re tender on the inside with a satisfying crunch on the outside. Perfect as a snack, appetizer, or side dish, they pair beautifully with dips like aioli, lemon yogurt sauce, or marinara. Quick to make and packed with flavor, they’re a must-try for artichoke lovers and veggie fans alike!
Equipment
- Mixing bowls
- Whisk or fork
- Baking sheet with parchment paper (for oven)
- Air fryer basket (for air fryer option)
- Skillet + tongs (for frying option)
- Paper towels (for draining excess oil)
Ingredients
- 2 cans (14 oz each) artichoke hearts, drained & patted dry (or frozen/jarred)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs (or flax eggs for vegan option)
- 1/2 cup flour (all-purpose or gluten-free alternative)
- 1 tsp garlic powder
- 1 tsp dried oregano or Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or cooking spray (for baking/air-frying)
- Oil for frying (if pan-frying)
Optional Add-ins: chili flakes, lemon zest, fresh parsley
Instructions
- Prep the artichokes: Drain and pat artichoke hearts dry with paper towels. This step is crucial for crispiness.
- Set up dredging station: Place flour in one bowl, beaten eggs in another, and panko + Parmesan + seasonings in a third.
- Coat the artichokes: Dredge each artichoke heart in flour, dip into egg, then roll in breadcrumb mixture until evenly coated.
- Cooking options:Baked: Place coated artichokes on a parchment-lined sheet. Drizzle or spray with olive oil. Bake at 400°F (200°C) for 15–18 minutes, flipping once.Air-fried: Arrange in a single layer in the basket. Spray lightly with oil. Cook at 375°F (190°C) for 10–12 minutes, shaking halfway through.Pan-fried: Heat oil in skillet. Fry artichokes 2–3 minutes per side until golden brown. Drain on paper towels.
- Serve: Sprinkle with fresh parsley or lemon zest. Enjoy with your favorite dipping sauce.
Notes
- For extra crunch: Use panko breadcrumbs instead of regular breadcrumbs.
- Gluten-free option: Swap flour and breadcrumbs for gluten-free alternatives.
- Vegan option: Use flax eggs + nutritional yeast instead of cheese.
- Storage: Best fresh, but leftovers can be stored for 2–3 days and reheated in oven or air fryer.
- Pro tip: Always dry artichokes thoroughly—moisture prevents crisping.