Fried Artichoke Hearts

These Fried Artichoke Hearts are a super crispy and addicting appetizer! Make our delicious, creamy roasted garlic aioli to serve alongside for dipping. Serve them hot, right after frying or make them ahead of time and warm up in the oven.

fried artichoke hearts on a plate with aioli

Why You’ll Love These Fried Artichoke Hearts

Not only are these glorious fried artichoke hearts seriously addicting, but as far as a deep fried recipe goes, they’re fairly easy to make.

You can even make these ahead of time and then warm them up in the oven right before serving. Or make a whole bunch and freeze them for your next party or game day.

Insanely crispy, simple flavors combined with a perfect bite-sized party food. All that’s left to do is to whip up our creamy, lemony Roasted Garlic Aioli for dipping!

fried artichoke hearts image for pinterest

Ingredients You’ll Need

You can either buy frozen, jarred or canned artichoke hearts to make this recipe. We’ll include some tips below for each kind to make sure these fried artichoke hearts turn out perfectly!

Make sure to scroll down to the end of the post to the recipe card for complete instructions and ingredients.

ingredients for making fried artichoke hearts
  • Artichoke Hearts: Jarred, frozen or canned. Check out the “tips for success” section further down in the post for more details.
  • Flour: All purpose flour.
  • Breadcrumbs: Seasoned breadcrumbs are preferred for added flavor.
  • Eggs: 2 large eggs, beaten.
  • Oil: You can use vegetable, canola, avocado oil or any other neutral oil, high smoke point for frying.

How Do You Make Fried Artichoke Hearts?

Set out three shallow dishes with flour, eggs, and bread crumbs. This is a standard breading station used for many things like Reuben Fritters, crispy mashed potato cakes and everyone’s favorite Flat Chicken!

Dip the artichoke hearts into the flour, coating well then tapping off the excess. Next dip into the egg, letting the excess egg drip off. Finally, a thorough coating in seasoned breadcrumbs.

Heat a large, deep pot halfway with oil. Use a thermometer to ensure that the oil comes to temperature before adding the artichoke hearts. If you don’t have a thermometer, sprinkle a few breadcrumbs into the oil. If they sizzle and turn brown quickly, your oil should be ready for frying.

Fry the artichokes for about 3-4 minutes until they’re golden brown. Remove them from the oil and drain them on a paper towel lined plate, seasoning immediately with kosher or sea salt.

fried artichoke hearts on platter with garlic aioli sauce

Tips For Success

As we mentioned above, there are different kinds of artichoke hearts that you can buy to make this fried appetizer recipe.

  • Frozen Artichoke Hearts: Defrost completely and then make sure to dry them off very well with paper towels before breading. If the artichokes hearts are wet, the breading won’t stick properly.
  • Jarred Artichoke Hearts: For this recipe, we don’t prefer jarred artichokes that are packed in oil. Try using a version that’s in a vinegar based liquid, and preferably without added seasoning.
  • Canned Artichoke Hearts: Same as the jarred variety, try not to buy canned artichoke hearts that are packed in oil or marinated. If that’s all you can find, just make sure to rinse them and dry them well before using.

Make sure your oil is the right temperature: We want the oil to be around 375 – 400 degrees for this recipe. Too high will obviously burn and too low will result in a soggier exterior.

Don’t overcrowd the pot: How many fried artichokes that you add at a time will depend on the size of the pot that you’re using. Adding to many at once will bring the temperature of the oil down to quickly.

Season Immediately: As soon as you remove the artichokes from the oil, season them with salt so that the salt sticks to the artichokes.

fried artichoke dipped into garlic aioli

Different Dipping Sauce Options

Besides our roasted garlic aioli, there are many different kinds of sauce that you can serve with these fried artichokes! Munching on them as is, seasoned with salt is also just as tasty.

More Artichoke Recipes To Enjoy

fried artichoke hearts on a plate with aioli

Fried Artichoke Hearts with Garlic Aioli

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x

Fried Artichoke Hearts are so crispy and addicting! We love making these hot appetizers for game days or holidays. Make our roasted garlic aioli to serve alongside for dipping!



  • 3 (14 ounce) cans of artichoke hearts in vinegar, drained and patted dry well with paper towels (see post for other options for buying artichoke hearts)
  • 1 cup of flour
  • 2 eggs, beaten
  • 1 cup seasoned breadcrumbs
  • Canola, vegetable, or avocado oil for frying
  • Kosher salt and black pepper for seasoning
  • Garlic Aioli for dipping (optional)


  1. Fill a large, deep pot half way up with oil. Heat on medium heat until the temperature reaches 375 degrees. If you don’t have a thermometer, sprinkle in a few breadcrumbs to see if they sizzle and turn brown quickly.
  2. While the oil is heating, season the artichokes with salt and pepper.
  3. Dip the artichokes in the flour first, coating well and then tapping off the excess. Next into the egg, letting the excess drip off, and then finally into the breadcrumbs. Repeat with all the artichokes and set aside until the oil is ready.
  4. Fry the artichokes in small batches for 3-4 minutes until they are golden brown. Remove them from the oil and place onto a paper towel lined plate, then season immediately with more salt. Repeat with the remaining artichokes.
  5. Serve immediately with garlic aioli for dipping if desired.

Recipe Notes

Store: Store leftover artichokes in the refrigerator on a paper towel lined plate, covered with plastic wrap or foil. Fried artichoke hearts will keep in the refrigerator for up to 3 days.

Reheat: Reheat fried artichokes in the oven at 400 degrees for 7-8 minutes until warmed through and crispy.

Freeze: Fry the artichoke hearts and let cool down completely before storing in freezer bags. Bake from frozen in a 400 degree oven for 12-15 minutes.

  • Category: Appetizers
  • Method: Fry
  • Cuisine: American

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17 Responses
  1. Cheryl

    I haven’t tried yet but you say the aioli is loaded with garlic and cheese yet no cheese is listed. Any artichoke hearts I find in a jar are in oil. Yours look like canned ones in water. Would like to know because we love artichokes any way they are cooked and would love to try these.

    1. Dan

      I did update the aioli for you, that parmesan cheese was left off by accident. And yes, these artichoke hearts are packed in water. The olive oil kind would need to be dried off very well before breading and frying because the oil would make the coating fall off. Almost every store I’ve seen has the water packed kind, just ask someone at the store if you can’t find them. Also if you can find frozen artichoke hearts they would work well, too. Defrosted and patted dry.

  2. Jo

    Had fried artichoke at Amalfi restaurant in Houston and fell in love with it. I am making this recipe for my sister (my Italy travel companion) for Christmas …Im sure that we are going to love it

    1. Dan

      Yes you can! I don’t have the specific instructions but I’m sure at 400 degrees for about 8-10 minutes would work?

    1. Dan

      Yes, I’m sure that you can. You’ll just have to play around with the cooking time and temp as I don’t have the exact instructions.

    1. Dan

      This recipe is for canned or jarred artichoke hearts, but if you were to use frozen then yes you would defrost them first and then make sure to pat them dry well with paper towels. Enjoy!

      1. Lori

        Thanks. I was actually asking about after you’ve fried and frozen them like in your notes section, you stated they freeze well. Do I defrost them before baking them? Thank you.

        1. Dan

          Oh sorry about that! No, don’t defrost before baking, put them on a parchment lined baking sheet frozen and bake for 15 minutes until crispy and warm in the center.

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