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In recent years, artichokes have surged in popularity across various culinary landscapes. Chefs and home cooks alike are discovering the unique flavor and versatility of this magnificent vegetable. From Mediterranean dishes to contemporary American cuisine, artichokes have become a staple ingredient that elevates countless recipes. Among the myriad ways to enjoy this delightful vegetable, crispy Parmesan artichoke hearts stand out as an exceptional appetizer that caters to diverse palates.

Crispy Parmesan Artichoke Hearts

Discover the joy of crispy Parmesan artichoke hearts, a versatile and delicious appetizer that’s easy to make at home. This delightful recipe showcases the unique flavor of artichokes in a crunchy, savory coating that pleases both vegetarians and non-vegetarians. Perfect for gatherings or a cozy night in, these crispy bites are not only tasty but also packed with health benefits. Serve them with your favorite dipping sauce or enjoy them on their own for a satisfying snack.
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Ingredients
  

1 can (14 oz) artichoke hearts, drained and rinsed

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking oil for frying

Lemon wedges (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Artichokes: After draining, set the artichoke hearts on a paper towel and gently pat them dry. This will help achieve a crispier texture.

    Set Up Breading Station: In three separate shallow bowls, place the flour in the first, the beaten eggs in the second, and combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper in the third.

      Bread the Artichokes: One by one, dip each artichoke heart into the flour, making sure it's completely coated. Shake off any excess flour before dipping it into the beaten eggs. Let the excess egg drip off, then coat the artichoke heart in the panko-Parmesan mixture, pressing lightly to ensure the coating sticks. Repeat until all artichokes are breaded.

        Heat the Oil: In a large skillet or frying pan, pour oil to a depth of about 1/2 inch and heat over medium-high heat. Check the oil's readiness by dropping a small piece of bread into it; it should sizzle immediately.

          Fry the Artichokes: Working in batches, carefully add the breaded artichoke hearts to the hot oil without overcrowding the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to flip them as needed.

            Drain and Serve: Once fried, transfer the crispy artichoke hearts to a plate lined with paper towels to drain excess oil. Continue frying the remaining batches.

              Garnish and Enjoy: Serve warm, garnished with fresh parsley and lemon wedges on the side for an added zest.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4