For those who enjoy sweet and salty foods, this recipe for roasted beets and sweet potatoes is a delicious side dish for fall or winter. Beautiful presentation is created by the colors.
| Prep Time: | 15 mins |
| Cook Time: | 9 mins |
| Total Time: | 24 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 eggs
- ½ cup milk
- 1 (15 ounce) can artichoke hearts, drained and quartered
- 1 ½ cups seasoned dry bread crumbs
- 2 cups oil for frying, or as needed
- ¼ cup grated Parmesan cheese for topping
Instructions
- Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C).
- In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then roll in bread crumbs until they are fully covered.
- Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with Parmesan cheese.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 67 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 263 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
We loved wouldn’t change anything about it is a keeper in our recipes from now on
Instead of deep frying, I flashed friend them in some olive oil then transferred them to a cookie sheet then broiled in the oven. Also served with ranch for dipping!
This was an awesome recipe, worked great. Added the milk, eggs and flour in one bowl for batter and corn flake bread crumbs in another, deep fried until golden and devoured…mmmmm Thanks again
These were so easy and turned out sooo gooood. I added a little squeezed lemon and salt after they were fried!
These were awesome. I agree, put parmesan in with the bread crumbs. Delish!
I don’t keep milk on hand, so I subbed Greek yogurt with the water that comes to its top. Yum! As good as (or better than) any restaurant recipe I’ve had!
I love these. I use panko crumbs and they are nice and crispy. I like to dip them in a lemony hollandaise sauce or a spicy siraccha (sp?) mayo. They are also good on their own with no need for any sauce. I could eat them like popcorn…seriously.
AWESOME!
Deep fry the MARINATED artichoke hearts after breading them, drain them and sautee them in a pan with garlic butter. right at the end, use a little lemon juice and a small shot of white wine….yummm
Great! I added some lemon juice to the egg wash and also added mozzarella cheese to the panko crumbs. Fried 1.5 minutes then flipped for another 1.5 minutes!
Nice….my only change would be to find Artichoke bottoms….or just the hearts…..I used whole canned artichokes which includes some leaves….which usually are not an issue….but I found some of the leaves on the chokes to be very tough and almost wood-y…..will look for just the soft hearts next time….otherwise…these are very tasty and served w/ marinara sauce….also used whole wheat seasoned crumbs.
Delicious! Restaurant quality!! Served with garlic butter.
The best! Restaurant quality.
These were sooo good. I added more spices due to my family’s taste (I always do) and double dipped in egg mixture and flour/panko combo (didn’t have enough flour.) I served marinara sauce on the side. My family loved it.
Very good! I used a jar of fire roasted artichokes marinated in garlic and olive oil so it had some great flavors before I even started.
add the parmiisian to the breadcrumbs
These are DEEEELICIOUS! I did 1/2 the egg/milk mixture, and seasoned that with garlic powder and seasoned salt before dipping the artichokes in. Also I didn’t measure the breadcrumbs, but I know I didn’t use 1-1/2 cups. I plan on serving them with a horseradish sauce, but that’s only if they make it that far, lol. I seriously cannot stop ‘taste-testing’ these…they are soooooo good, and will be made often in my house! Thanks for sahring. 🙂
hmmm….not sure what I might have done wrong? I coated these twice (milk then crumbs, then milk and crumbs again)…breading was still very thin. The artichokes were bland….should have added some salt. Just wasn’t my favorite, but I needed something to do with my cans of artichokes, so thanks for the recipe.
These were very good. I didn’t have any bread crumbs on hand so I used some Panko crumbs. I think that the Panko added a little extra crunch that everyone enjoyed. I ended up making this two nights in a row because they went over so well. I agree with the other reviewers, you only need 1 egg and 1/4 cup of milk, and halve the crumbs also. We will be having this again.
I was a bit skeptical at first, but this recipe really turned out well. I did add about a tablespoon of garlic powder and 1/2 a tablespoon of seasoned salt to the bread crumbs. I also made a dip using ranch dressing with some chopped cilantro. I mixed the parmesean cheese in the dip instead of sprinkling it on top. Very yummy! 🙂
These were really yummy. I followed another review and served it with garlic butter, excellent addition. I also think a squirt of lemon juice would be tasty. I ended up with way more egg/bread crumbs than needed so will decrease these by 1/2 next time.