Ingredients for 1 000 Artichoke Hearts
- 1000g (2 lbs) Artichoke Hearts
- 2 large Eggs
- 1 cup Unseasoned Breadcrumbs (panko recommended)
- 2 inches Vegetable Oil
- 4 tablespoons (1/2 stick) Unsalted Butter
- 2 minced cloves Fresh Garlic
- Crusty bread (like French or Italian bread)
- Fresh Parsley (optional)
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How to Make 1 000 Artichoke Hearts
- Gently squeeze excess liquid from 1000g (approximately 2 lbs) artichoke hearts and pat thoroughly dry with paper towels.
- Whisk 2 large eggs in a shallow bowl. In a separate shallow dish, combine 1 cup breadcrumbs (panko recommended). Dip each artichoke heart in the egg wash, ensuring it's fully coated, then dredge in breadcrumbs, pressing gently to adhere.
- Heat about 2 inches of vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Carefully fry the artichoke hearts in batches for 1-2 minutes, until lightly golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain excess oil.
- In a small sauté pan, melt 4 tablespoons (1/2 stick) unsalted butter over medium heat. Add 2 minced cloves of garlic and sauté for 30 seconds, or until fragrant, being careful not to burn the garlic.
- Add the fried artichoke hearts to the pan and sauté for 2 minutes, gently basting each heart with the garlic butter. Take care not to burn the butter or garlic.
- Serve immediately in the sauté pan, alongside crusty bread like French or Italian bread for dipping. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
20g
Fat
43g
Carbs
19g