Crispy Fried Artichokes with Lemon
Golden, crunchy artichoke hearts with Parmesan and a squeeze of lemon. An irresistible holiday antipasto.
Diet swaps
- Gluten-free: Use gluten-free panko. Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 bags (9 oz each) Frozen quartered artichoke hearts, thawed and patted dry
- 1/2 cup Flour
- 2 Large eggs
- 1 cup Panko breadcrumbs
- 1/2 cup Grated Parmesan
- for frying Light olive oil
- 2 Lemons
- 2 tbsp Fresh parsley
Directions
- Pat artichokes very dry. Mix panko with Parmesan.
- Dredge in flour, then beaten egg, then the panko mixture.
- Shallow-fry in 1/2 inch of 350°F oil, 2 minutes per side, until golden (or air-fry at 400°F for 10 minutes).
- Sprinkle with salt and parsley and serve with lemon wedges.
Calorie breakdown
Per serving: frying oil absorbed 107 · panko & flour 112 · Parmesan 36 · eggs 23 · artichokes 25
💡 Lighter tip: Air-fry them and you'll save about 100 calories per serving.
Helpful for this recipe
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