Breaded Garlic Parmesan Artichoke Hearts
An easy delicious vegetable dish that will amaze you
Ingredients
- 6 to 8 artichoke hearts option with stems
- 2 / 3 eggs beaten well
- 1 cup Italian bread crumbs herb & garlic
- 1/2 cup Parmesan cheese grated
- 1 1/2 cups vegetable oil
- 3/4 stick butter salted or unsalted
- 2 tbs lemon juice
- 4/5 cloves garlic garlic granules preferred
Instructions
- As many artichokes as you like, I used Costco's artichokes with stems for this recipe. Before frying : Beat 2 to 3 eggs well for dredging artichokes hearts. Then use Italian bread crumbs (enough to cover artichokes). Add 1/2 cup Parmesan cheese to be included into bread crumbs, mixed well For frying : Pour about an inch, inch and a half of vegetable oil, should be shallow temp at approx. 350 - 360 degrees Be very careful of splashing oil, can burn skin severely. Fry until brown on both sides (to your desire) Place on screen to help draining excess oil. Then After frying : Use Melted butter with granulated garlic (not powered garlic, it can clump A couple of tablespoons of lemon juice (if desired) to drizzle over fried hearts. Then drizzle the glorious lemon garlic butter delight over your beauties Lastly, eat and enjoy - Vito
Video
Notes
Artichokes are a type of thistle-like vegetable that belongs to the sunflower family. They are believed to have originated in the Mediterranean region, particularly in areas around Southern Europe, North Africa, and the Canary Islands. Artichokes have been cultivated for centuries and are now grown in various parts of the world with suitable climates. Here are some popular ways to prepare artichokes Well there's Vito's way which is: Sautéed or Pan-Fried: Sautéing or pan-frying artichoke hearts is another tasty option. Artichoke hearts can be sautéed in olive oil with garlic, herbs, and other vegetables to create a flavorful side dish. Steamed or Boiled: One of the most common methods is to steam or boil the whole artichoke until the leaves are tender. It is typically served with a dipping sauce, such as melted butter, aioli, or vinaigrette. To eat, you pull off the individual leaves and scrape off the edible flesh at the base with your teeth. Stuffed: Artichokes can be stuffed with a variety of fillings, such as breadcrumbs, garlic, herbs, and cheese. Stuffed artichokes are often baked until the filling is golden and the artichoke is tender. Roasted: Roasting artichokes enhances their natural sweetness. You can roast them whole or cut into halves or quarters, drizzled with olive oil, garlic, and herbs. Roasting intensifies the flavor and gives them a delicious caramelized exterior.