Breaded Artichoke Hearts Recipes

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BREADED ARTICHOKE HEARTS



Breaded Artichoke Hearts image

A wonderfully crispy side dish that tastes as good as it looks.

Provided by Christina Conte

Categories     Side Dishes

Number Of Ingredients 10

one large jar of artichoke hearts in water (33 oz)
flour for coating
1 egg
1 tbsp grated Parmigiano or Pecorino cheese
salt and pepper
breadcrumbs, for coating
dried thyme
dried parsley
salt and pepper
oil for deep frying

Steps:

  • Drain the artichoke hearts into a colander, then gently squeeze the water out of them. Beat the egg with the grated cheese and a shake of salt and pepper. Place some flour into a low rimmed bowl, put the beaten egg next to it and in a third bowl, place some breadcrumbs mixed with a sprinkle of parsley, thyme, salt and pepper. Begin to dip each artichoke heart into the flour, then egg, then breadcrumbs, until all are coated. Set on a plate. Heat the oil, and when hot begin frying the breaded artichoke hearts. Fry until golden brown. Place on a paper towel lined plate to drain. Serve hot as an appetizer or side dish.

Nutrition Facts : Calories 256 calories, Carbohydrate 15 grams carbohydrates, Fat 20 grams fat, Protein 7 grams protein, ServingSize about 3 or 4

CRISPY ARTICHOKE HEARTS



Crispy Artichoke Hearts image

Provided by Katie Lee Biegel

Categories     appetizer

Time 40m

Yield about 20 pieces

Number Of Ingredients 8

Nonstick cooking spray, for the baking sheet, optional
14 round salted butter crackers
4 fresh basil leaves
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh flat-leaf parsley leaves
1/4 teaspoon garlic salt
One 24-ounce jar marinated quartered artichoke hearts, drained
Marinara sauce, for serving

Steps:

  • Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
  • In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
  • Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.

EMMANUEL'S BAKED ARTICHOKE HEARTS



Emmanuel's Baked Artichoke Hearts image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained
1 tablespoon extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
1/4 ripe lemon
1 tablespoon butter
3 cloves garlic, chopped
6 flat anchovies fillets
1 cup Italian style bread crumbs, 3 handfuls
1/4 cup chopped flat leaf parsley
1/4 cup grated Parmigiano-Reggiano, a couple of handfuls
Coarse black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
  • Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

ROSE'S BAKED ARTICHOKE HEARTS



Rose's Baked Artichoke Hearts image

Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)

Steps:

  • Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
  • Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
  • Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.

ARTICHOKE HEARTS GRATIN



Artichoke Hearts Gratin image

This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.

Provided by Chef John

Categories     Appetizers and Snacks     Vegetable

Time 35m

Yield 4

Number Of Ingredients 7

6 canned artichoke hearts, drained and halved
1 teaspoon vegetable oil
salt and freshly ground black pepper to taste
2 tablespoons dry bread crumbs
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
½ lemon, cut into wedges

Steps:

  • Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
  • Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
  • Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g

BAKED ARTICHOKES WITH BREADCRUMBS



Baked Artichokes with Breadcrumbs image

Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8

1 cup fresh breadcrumbs, toasted
1 tablespoon extra-virgin olive oil
1 tablespoon chives, cut into 1/2-inch lengths
1/2 teaspoon minced lemon zest
1 clove garlic, minced
1/2 cup grated Gruyere cheese
Kosher salt and ground black pepper
2 artichokes, trimmed, with top 1/4 cut off

Steps:

  • Preheat oven to 400 degrees.
  • Combine breadcrumbs, oil, chives, lemon zest, garlic, and cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cut off the top quarter of the artichokes lengthwise, and remove the chokes.
  • Season artichokes with 1/2 teaspoon salt. Divide the bread mixture among the four artichoke halves, packing it into the cavities.
  • Place artichokes in a pan just large enough to hold them. Add about 1/2 inch of water, and cover tightly with foil.
  • Bake until the artichokes are tender and the breadcrumbs are golden brown, about an hour.

Nutrition Facts : Calories 119 g, Fat 8 g

BREADED ARTICHOKE HEARTS



Breaded Artichoke Hearts image

Make and share this Breaded Artichoke Hearts recipe from Food.com.

Provided by canarygirl

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

1 can quartered artichoke heart, drained
1 egg, beaten until frothy
3/4 cup seasoned bread crumbs
salt and pepper
lemon wedge, for serving
oil, for frying (I find that the best oil for frying is sunflower)

Steps:

  • Drain and season artichoke hearts with salt and pepper.
  • While working, heat oil over fairly high heat.
  • Dredge artichokes in egg and then bread crumbs.
  • Deep fry about 3-4 minutes, turning frequently, or until golden.
  • Drain on paper towels and serve with lemon wedges.
  • Note:If using fresh artichoke hearts, soak in lemon water, to avoid oxidation.

Nutrition Facts : Calories 104.5, Fat 2.5, SaturatedFat 0.7, Cholesterol 53.1, Sodium 413.3, Carbohydrate 15.5, Fiber 1.1, Sugar 1.4, Protein 4.8

BAKED ARTICHOKE HEARTS WITH SEASONED BREADCRUMBS



Baked Artichoke Hearts with Seasoned Breadcrumbs image

Canned artichoke hearts are topped with a garlic-lemon-white wine-breadcrumb mixture and baked until golden.

Provided by James

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 10

1/4 cup olive oil
3 14 ounce cans artichoke hearts (rinsed and drained)
3 cloves garlic (minced)
1/4 teaspoon crushed red pepper flakes
1/2 cup plain breadcrumbs
1/2 cup Parmigiano Reggiano (grated)
1/4 cup parsley (minced)
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 cup dry white wine (pinot grigio, sauvignon blanc, etc...)

Steps:

  • Preheat oven to 375f and set to middle rack. Mix seasoned breadcrumbs ingredients together and set aside.
  • Mix the minced garlic and olive oil together in a bowl. Spoon half of the garlic oil into a large baking dish and spread it around to evenly distribute.
  • Next, place the artichoke hearts into the baking dish and top them with the remaining garlic oil. Sprinkle the hot red pepper all over the hearts.
  • Evenly sprinkle the seasoned breadcrumbs and bake for 15-20 minutes or until hot all the way through and the breadcrumbs have browned. For more color, the artichoke hearts can be broiled for the last 45-60 seconds but watch carefully. Enjoy!

Nutrition Facts : Calories 251 kcal, Fat 14.8 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 1159 mg, Carbohydrate 18.8 g, Fiber 10.6 g, Sugar 5.1 g, Protein 8.1 g, ServingSize 1 serving

BAKED ARTICHOKE HEARTS



Baked Artichoke Hearts image

Make and share this Baked Artichoke Hearts recipe from Food.com.

Provided by Valerie in Florida

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans water-packed artichoke hearts, 6 to 8 count, drained
1 tablespoon extra virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
1/4 ripe lemon
1 tablespoon butter
3 garlic cloves, chopped
6 flat anchovy fillets
1 cup Italian style breadcrumbs, 3 handfuls
1/4 cup chopped flat leaf parsley
1/4 cup grated parmigiano-reggiano cheese, a couple of handfuls
coarse black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
  • Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

Nutrition Facts : Calories 307.7, Fat 10, SaturatedFat 3.7, Cholesterol 16.3, Sodium 727.7, Carbohydrate 45.1, Fiber 13.2, Sugar 3.8, Protein 15

AIR-FRIED ARTICHOKE HEARTS WITH LEMONY MAYO



Air-Fried Artichoke Hearts with Lemony Mayo image

If you like a hot artichoke dip, you're going to love these crispy, crunchy, air-fried artichoke hearts! They're savory and satisfying and taste super indulgent with the tangy, lemony mayo. Serve as an impressive appetizer or as a side dish with a grilled steak.

Provided by NicoleMcmom

Categories     Vegetable Appetizers

Time 45m

Yield 8

Number Of Ingredients 15

½ cup mayonnaise
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon lemon zest
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 (14 ounce) cans whole artichoke hearts, well-drained
½ cup all-purpose flour
½ cup water
¼ teaspoon baking powder
¼ teaspoon kosher salt
1 cup seasoned panko bread crumbs
½ teaspoon garlic powder
½ teaspoon ground paprika
olive oil cooking spray

Steps:

  • Mix mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper together in a small bowl until well combined. Set aside.
  • Lay artichoke hearts in a single layer on a paper towel-lined plate. Pat dry with more paper towels.
  • Whisk flour, water, baking powder, and salt together in a shallow dish until well combined. Mix bread crumbs, garlic powder, and paprika together in a separate shallow dish.
  • Dip an artichoke heart in the flour mixture until lightly coated; allow any excess to drip off. Coat in bread crumbs, then set aside on a plate. Repeat the breading process with remaining artichoke hearts.
  • Preheat an air fryer to 375 degrees F (190 degrees C).
  • Lightly spray ½ of the breaded artichoke hearts with cooking spray. Place 1 inch apart in a single layer in the air fryer basket.
  • Air-fry until golden and crisp, about 7 minutes, turning halfway through. Repeat to cook remaining batch.
  • Let stand 5 minutes after cooking to cool slightly. Serve with lemony mayo.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 28.6 g, Cholesterol 5.2 mg, Fat 11.5 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 1.8 g, Sodium 646.5 mg

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