Welcome to another easy Italian recipe! My recipe for making Italian fried artichoke hearts couldn’t get any easier (and I’ll tell you how!). These crispy and delicious artichokes are perfect for a snack or even to serve with a display of antipasto.
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Before I get started, I want to explain that to make this recipe “easy” I am using artichoke hearts from a jar (or can if you want). I don’t buy a whole artichoke and then go through the process of prepping it etc.
We’re trying to keep it simple, right?!
About this recipe
In summary, all we do is create a quick batter of flour, water, salt and pepper. Make sure your artichoke hearts are patted dry and then you dip them in the batter then lightly fry them in oil in a pan over the stove.
Ingredients needed
- Flour
- Water
- Salt & Pepper
- Artichoke hearts in water (make sure to remove any rough leaves. Even manufacturers don’t catch them all).
I personally purchase mine from the local Aldi here, but at the time of this writing, here’s Whole Foods Market’s that sell on Amazon for a similar price and have good ratings.
The ingredients you need are very simple, making this a non-complicated recipe. One thing that you’ve got to keep in mind is that these recipes are super flexible. And it all depends on how many artichoke hearts you want to fry up.
I’ll do my best to give measurements in the recipe card, but it’s more about consistency than exact amounts.
Recommended equipment
Here’s a nice pair of tongs you can use when frying. I like the silicone tips because they’re gentler on food than the ones I have in the video. But, both have their benefits.
Skillets and frying pans have less angled edges which make it better for frying. I like my cast iron in the video but any type will do.
The splatter guard does come in handy and cuts down on the splatter, but doesn’t prevent it 100%. I still like to use it when I can.
Recipe Video
For those who like video, check out the process right here. Remember to subscribe to my YouTube Channel!
Step by step Instructions
Step one. Start by creating the batter in a medium bowl. Mix the flour, water, and salt and pepper.
The consistency you want is like a very thick pancake batter. If it’s too runny, it won’t stay on the hearts.
Step two. Take your artichoke hearts and if from a can or jar, squeeze the excess liquid out of them and pat them dry with paper towels.
PRO TIP: Remember to remove any tough leaves that may still be left on.
Step three. In a frying or saute pan, heat up the olive oil over medium heat.
Step four. Take the artichoke hearts and dip them in the batter. You can either do them one by one or just throw in a bunch at once into the batter. Just make sure that they are all fully coated.
Step five. Next, place them in the hot oil carefully. Fry on each side for about 2-3 minutes or until golden brown. Use tongs to flip them over. Use a splatter guard if needed to cut down on the… uh… splatter.
Step six. When done, place on a plate that has some paper towels on it. This will help absorb any excess oil.
It’s best to serve these warm.
Quick Tips and Suggestions
This is one of those recipes that is so easy you really just need to know the ingredients. Your goal is a thick pancake batter and so just add water or flour to get to that point.
But here are some additional tips or ideas.
- Add some Italian herbs to the batter such as basil or parsley.
- Add some Italian cheese like Romano or Parmesan to enhance the batter.
- Add some red pepper flakes if you really want to make them hot and spicy.
Storage Tips
In the off chance you have extra left over, place in an airtight container and put in the fridge or freezer. They’ll last up to 5 days in the fridge and about 6 months in the freezer.
To reheat, place in an oven safe baking dish and bake at 350F for 15 minutes or until they are crispy again. Let them thaw first if you’re taking them out of the freezer.
Will they taste as great as when you first made them? Probably not, but they’ll still be great!
PRO TIP: To keep your artichokes warm while preparing other dishes, place in a baking dish and keep in the oven at 170F.
What to serve with fried artichoke hearts
Since this is an appetizer, I’d recommend avoiding fried main dishes like fried Italian chicken cutlets. Instead, I’d focus on other appetizers or main dishes that are light and not heavy.
Here’s how to make an antipasto platter. Use this as a guide and get creative!
Looking for some easy Italian side dishes? Try these recipes for inspiration!
Italian stuffed eggplant with beef is a must-try and will go great with your fried artichokes!
Recipe Card
Italian Fried Artichoke Hearts (from a jar!)
Equipment
- 1 tongs
Ingredients
- 16 artichoke hearts from a jar/can
- 3/4 cup Flour
- 1/3 cup water adjust as needed
- 1/2 tsp cracked black pepper
- 1/2 tsp salt
Instructions
- Start by creating the batter in a medium bowl. Mix the flour, water, and salt and pepper. The consistency you want is like a very thick pancake batter. If it's too runny, it won't stay on the artichoke.3/4 cup Flour, 1/3 cup water, 1/2 tsp cracked black pepper, 1/2 tsp salt
- Take your artichoke hearts from a can or jar and lightly squeeze the excess liquid out of them and pat them dry using a paper towel.16 artichoke hearts
- In a frying or saute pan, heat up the olive oil on medium heat.
- Take the artichoke hearts and dip them in the batter. You can either do them one by one or just throw in a bunch at once. Just make sure that they are all coated with the batter.
- Next, place them in the hot oil carefully. Fry on each side for about 2-3 minutes or until golden brown. Use a splatter guard if needed, and make sure to use tongs.
- When done, place on a plate that has some paper towels on it. This will help absorb any excess oil.
Video
Notes
- It’s very hard to determine exact quantity of measurements because it depends on how many artichoke hearts you use and what size they are. The main goal is to make the batter thick. Add more water or flour accordingly.
- You can add herbs if you want into the batter, I like the flavor of the artichokes as it is.
- Best if served while still warm.
i remember some of these recipes from my grandma. i am now 82
Hi Robert, it always warms my heart to hear comments like this! I am so glad it has brought back nice memories. Thank you for commenting!