Holiday
Crispy Artichoke Hearts
A holiday appetizer from Savor the Holidays — ready in 30 minutes.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Crispy Artichoke Hearts opens the appetizer chapter of Savor the Holidays — a crowd-pleasing bite built for gatherings, parties, and festive tables.
Watch it come together
Ingredients
- 1 can artichoke hearts, drained and rinsed
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
- Vegetable oil, for frying
- Lemon wedges, for serving
- Marinara sauce or ranch dressing, for dipping (optional)
Method
- 1
Drain and rinse the artichoke hearts, then pat them dry with paper towels.
- 2
In a shallow dish, combine the flour, salt, black pepper, garlic powder, paprika, and grated Parmesan cheese.
- 3
Dip each artichoke heart into the beaten eggs, allowing any excess to drip off.
- 4
Roll the artichoke heart in the flour mixture, coating it evenly on all sides.
- 5
Place the coated artichoke hearts on a plate and set aside.
- 6
Heat vegetable oil in a deep fryer or a large pot to 375°F (190°C).
- 7
Carefully drop a few coated artichoke hearts at a time into the hot oil. Fry them for about 2-3 minutes, or until they turn golden brown and crispy.
- 8
Use a slotted spoon or tongs to remove the Crispy Artichoke Hearts from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- 9
Repeat the process with the remaining coated artichoke hearts until all are fried.
- 10
Serve the Crispy Artichoke Hearts immediately, garnished with lemon wedges for squeezing over the top.
- 11
Optionally, serve with marinara sauce or ranch dressing on the side for dipping.
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