Crispy Parmesan Artichoke Hearts Recipe

I finally nailed Oven Fried Artichoke Hearts with a parmesan crust and garlic aioli, and a simple, surprising trick in the method is what makes them stand out.

I love when something simple gets a crunchy glow up. These Crispy Parmesan Artichoke Hearts start with jarred artichoke hearts tossed in panko and freshly grated Parmesan cheese so every bite cracks and sings.

Served with a little mayonnaise mixed with a grated garlic clove and lemon, they vanish fast whether I set them out as an Italian Artichoke Appetizer or toss them on a salad. I made them for a party once and people kept coming back, like five times, asking why they taste so fancy.

I won’t claim theyre perfect, but theyre dangerously good.

Ingredients

• Artichoke hearts: tender, low calorie, good fiber source, adds mild earthy flavor.
• Parmesan cheese: salty, umami boost, adds protein and calcium, not exactly diet food.
• Panko breadcrumbs: extra crunch, mostly carbs, toasty texture, soaks oil if over fried.
• Egg: binder that helps coating stick, adds protein and moisture, easy to overbeat.
• Flour: helps dredge and crisp, adds structure, plain carbs so not very filling.
• Mayonnaise garlic aioli: rich, creamy dip, full fat so use sparingly but tastes amazing.
• Lemon: bright acidic pop helps cut richness, adds fresh sour note, use more if needed.
• Garlic: sharp aromatic punch in aioli, can be raw or mellow when roasted.

Ingredient Quantities

• 1 (14 oz) can or jarred artichoke hearts, drained
• 1/2 cup all purpose flour
• 1 large egg
• 2 tbsp milk
• 3/4 cup panko breadcrumbs, more if you want extra crunch
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp dried oregano or Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• about 1/2 cup vegetable oil
• 1/2 cup mayonnaise (for garlic aioli)
• 1 large garlic clove, grated or finely minced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (optional)
• 1 tbsp olive oil (optional, to loosen aioli)
• salt and black pepper to taste
• 2 tbsp chopped fresh parsley (optional garnish)
• 1 lemon (for serving)

How to Make this

1. Drain the artichoke hearts well and pat them dry with paper towels, squeeze any excess liquid, then cut larger hearts in half or quarters so pieces are roughly the same size.

2. Make your dredging station: bowl 1 = 1/2 cup all purpose flour; bowl 2 = 1 large egg beaten with 2 tbsp milk; bowl 3 = 3/4 cup panko breadcrumbs + 1/2 cup freshly grated Parmesan + 1/2 tsp garlic powder + 1/4 tsp onion powder + 1/2 tsp dried oregano or Italian seasoning + 1/2 tsp kosher salt + 1/4 tsp black pepper. If you want extra crunch keep extra panko handy.

3. Heat about 1/2 cup vegetable oil in a heavy skillet over medium to medium-high heat until shimmering. If you have a thermometer aim for roughly 350 F, or drop a pinch of breadcrumbs in and watch for an immediate sizzle.

4. Dredge each artichoke heart in flour, shake off excess, dip into the egg wash, then press firmly into the panko-Parmesan mix so crumbs adhere. For an extra thick crust repeat the egg and panko step once more.

5. Fry in batches so the pan isnt crowded, 2 to 3 minutes per side, until deep golden and crispy. Adjust heat so the crumbs brown but dont burn. Use tongs, flip gently and transfer cooked hearts to a paper towel lined plate to drain and sprinkle a little extra salt while hot.

6. If you prefer oven baked: place coated hearts on a baking sheet lined with parchment and lightly sprayed with oil, bake at 425 F for about 12 to 15 minutes turning once, until golden and crisp.

7. Make the garlic aioli: in a small bowl mix 1/2 cup mayonnaise, 1 large grated or finely minced garlic clove, 1 tbsp lemon juice, 1 tsp Dijon mustard if using, 1 tbsp olive oil to loosen if you want, then season with salt and black pepper to taste. Let it sit 5 to 10 minutes so the garlic mellows.

8. Keep finished artichokes warm in a single layer on a baking sheet in a 200 F oven while you finish frying the rest, that way everything stays crispy when you serve.

9. Serve the crispy Parmesan artichoke hearts with the garlic aioli, sprinkle 2 tbsp chopped fresh parsley if using and offer lemon wedges for squeezing over. Enjoy them as an appetizer, salad topper or a crunchy side.

Equipment Needed

1. Colander or fine mesh strainer for draining the artichoke hearts
2. Paper towels or a clean kitchen towel to pat them dry and squeeze out liquid
3. Three shallow bowls or dishes for the dredging station (flour, egg wash, panko Parmesan)
4. Measuring cups and spoons plus a fork or small whisk to beat the egg and measure ingredients
5. Heavy skillet or frying pan for frying, and about 1/2 cup vegetable oil on hand
6. Tongs for flipping and a slotted spoon or spider to lift pieces out of the oil
7. Paper towel lined plate for draining finished artichokes and a baking sheet to keep them warm
8. Small bowl and spoon or whisk for the garlic aioli, plus a baking sheet lined with parchment if you bake them in the oven

FAQ

Crispy Parmesan Artichoke Hearts Recipe Substitutions and Variations

• Artichoke hearts: swap jarred for frozen artichoke hearts, thawed and patted dry, or use fresh hearts (trim and steam till tender). Same weight works, just watch salt if you use marinated jarred ones.
• All purpose flour: use cornstarch for extra crisp (use about the same amount), or rice flour or chickpea flour for a gluten free option and a slightly different flavor.
• Panko breadcrumbs and Parmesan: crushed cornflakes or plain crushed crackers give big crunch, regular breadcrumbs will work but are less airy, and almond meal is a low carb option. For the cheese, Pecorino Romano or nutritional yeast work if you need a non dairy swap.
• Egg and mayonnaise (aioli): for the egg binder try a flax egg 1 tablespoon ground flaxseed mixed with 3 tablespoons water, or 1/4 cup aquafaba. For the aioli use Greek yogurt thinned with a little olive oil or water, or swap mayo for vegan mayo, and add garlic and lemon like the recipe says.

Pro Tips

1) Dry them like your life depends on it. Even a little extra moisture = soggy crust, so after patting with paper towel let the artichoke pieces sit on a rack or towel for 10–15 minutes, or pop them in the fridge uncovered for a bit. If you really want extra-crispy, toss a teaspoon of cornstarch into the flour mix to help the coating stick and brown.

2) Make the crust thicker without it falling off by double-dipping: flour, egg, panko, then egg + panko again, pressing the crumbs on firmly with your fingers. Use freshly grated Parmesan mixed into the panko, and if you like a super crunch keep extra panko nearby to press on last minute.

3) Keep your oil steady around 350°F. If you don’t have a thermometer, drop a tiny breadcrumb in; it should sizzle immediately but not explode in oil. Fry in small batches so the temperature doesn’t plunge, and transfer finished pieces to a wire rack over a sheet pan (not straight on paper towels) so air circulates and they stay crisp while you finish frying.

4) Make the aioli taste homemade: grate the garlic with a microplane and mash it with a pinch of salt before mixing into the mayo, then let it sit 5 to 10 minutes so the garlic mellows and blends. If the mayo is too thick, thin it with a little olive oil or a teaspoon or two of water, and finish with extra lemon zest or a tiny splash more lemon juice for brightness.