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How to Make Fried Artichoke Heart Appetizers

Updated on November 24, 2017
Copyright 2017 Bill Yovino
Copyright 2017 Bill Yovino

Simple and quick, this appetizer looks elegant and tastes great. It can be made with ingredients from your pantry so it works well as a last minute treat. As a first course, I serve these crispy fried artichokes over fresh salad greens with a tasty garlic aioli sauce and capers. As a snack, I serve them with horseradish dipping sauce.

You can substitute fresh zucchini if you prefer, or for a change of pace. Halve the zucchini, scoop out the seeds with a spoon, and cut the zucchini into thin (1/2 inch) strips lengthwise. Bread, fry, and serve them as indicated below.

  • 1 14 oz can of artichoke hearts - drained
  • 1 egg - beaten
  • 1 cup seasoned bread crumbs
  • Canola or Vegetable oil of frying
  • Capers for garnish
  • 1 bag of mixed salad greens with Frisee (if serving as a first course)
  • Aioli sauce or Horseradish sauce

Cut the artichoke hearts in half lengthwise and drain on paper towels. Dip each piece in the egg, then coat with bread crumbs and set aside. Fry the artichokes in hot oil until golden brown. Drain on paper towels.

To serve as a first course, add a small mound of salad greens to each plate, drizzle with some Aioli, and top with 3 or 4 of the fried artichokes. Drizzle more Aioli around the plate and sprinkle with capers.

If serving as a snack or hors d'oeuvers, arrange the artichokes on a dish around a ramekin of horseradish sauce.


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