Who knew these crispy fried artichoke hearts with salsa verde would be so fantastic and so easy to make?! gone in minutes…
Everyone loves good nibbles! Easy to make, perfect for a party platter with drinks. We had some friends over and I made my Greek eggplant and this new artichoke hearts recipe for nibbles. I know…fried nibbles are the best!
You know, I am all for good, healthy food but once a month we just go crazy with whatever our hearts desire and forget about healthy stuff. Just good, quality home cooking 🙂
These crispy artichoke hearts are so easy to make almost to the point that require no recipe.
I used marinated artichokes! You can buy them from Deli counter or just from any supermarket in jars. I really liked these ones from Goya. Great size marinated artichokes hearts ready to be fried and devoured 🙂
Your life just got much easier! No need to feel intimidated by artichokes. They are not that bad to deal with but they do require quite a bit of time and work to prepare them. This time, there is nothing have to do 🙂
Oh, there actually is one tiny little step that is really important in this recipe 🙂
Drain and rinse the artichokes hearts and dry them on paper towels. You wanna have some crispy artichoke hearts, not soggy ones. I took a bit more time than usual in being sure they were as dried as possible before dipping each piece in flour.
First, I placed them on a double layered paper towel and left them there for at least 3-5 minutes. Then I have made another double layered paper towel spread and moved them on the other side for another couple of minutes.
Last step was grabbing a large paper towel piece and get piece by piece into it, squeezing gently to remove the excess left. It worked perfectly! They were so crispy, yet so moist and juicy inside.
These crispy fried artichoke hearts with salsa verde deserve a special spot at your party table! Everyone will just gonna love them!
- 4 jars, 6oz/ 170g each marinated artichokes hearts
- all purpose flour to dust
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs
- olive oil for frying
- Salsa Verde
- 1 shallot, finely chopped
- 1 cup fresh parsley, roughly chopped
- 1/4 cup fresh oregano, roughly chopped
- 5 large fresh basil leaves, roughly chopped
- 1 lemon, juice and zest
- 2 tablespoons pine nuts
- olive oil
- salt and pepper
- Start making your Salsa verde. Put all the fresh ingredients in a food processor and pulse to combine. Add pine nuts, lemon zest and lemon juice and pulse again. Add slowly olive oil until you have the desired consistency. Season with salt and pepper and refrigerate.
- To make fried artichokes, drain and rise them and then pat dry on paper towels. In 3 separate bowls add flour, egg and panko breadcrumbs. Dip each artichoke piece first in flour then in egg and last, in breadcrumbs. Place them on a large plate as you go.
- In a large frying pan add 1 inch/ 2 cm olive oil and heat on medium high heat. When hot, add prepared artichokes in batches and cook 2-3 minutes on each side until golden and crispy. Remove them from the pan and drain off oil excess on paper towels.
- Serve warm with salsa verde
* To be sure that I will have crispy artichokes, I took a bit more time than usual in being sure they were as dried as possible before dipping each piece in flour. First, I laid them on a double layered paper towel and left them there for at least 3-5 minutes. Then, I repeated the process and moved them on the other side for another couple of minutes. Last step was grabbing a large paper towel piece and get piece by piece into it, squeezing gently to remove any excess left.
* This recipe was slightly adapted from Delicious Magazine UK, March 2016 issue
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g