Prep 15 mins
Cook 10 mins
by Chef Anthony Fielding at Poncho's Wreck Restaurant in Wilmington, Vermont.
- 4 -6 artichoke hearts, canned (without marinade)
- 1 -2 egg, beaten (egg wash)
- 3⁄4 cup unseasoned breadcrumbs
- oil (for frying)
- 1 ounce unsalted butter (or more – chef’s choice)
- 2 cloves fresh garlic, minced
- Squeeze as much liquid as possible out of the artichoke hearts and drain them on paper towels.
- Roll each heart in egg wash, and then roll in breadcrumbs until well-coated.
- Deep fry for one to two minutes until lightly browned and slightly crispy.
- Melt butter (use your judgment as to how much) and garlic in a small, individual sauté pan.
- Sauté hearts for two minutes in the garlic butter, basting each heart and taking care not to burn the butter or garlic.
- Serve right in the pan with firm bread such as French or Italian.
My, my, what a wonderful mouthful of flavors!!! Artichokes and garlic are wonderful together. I did not change the recipe at all. We are not Sunday nite dinner eaters, just bites or appetizers. This dish was just perfect. We loved the flavors, and so easy to make, and was very satisfying. Thanks Miller for posting this one!
I can't believe I forgot to rate this recipe!! I'm so sorry! I love artichoke hearts and made this recipe with them. My family fell in love with these, and so did I. Like other people I did saute my hearts in garlic butter but instead just poured it on top of the hot hearts. They were fabulous. Thanks Miller for such an easy yet great recipe!! :D
I always fine large jars of artichoke hearts and wonder what I can make with them? So I found your recipe. I didn't have regular bread crumbs so I substudited cornflake crumbs instead. I dipped artichoke heart into egg first. Then into dry ingrent's: garlic salt, grated asiago or any hard cheese grated is fine,pepper, and/or what ever seasons fancy your buds. then i sauted/fryed in oil till lightly browned. i then place on a cookie sheet and continued to bake them so they we more crunchy so they could be eaten with fingers. my kids at these up so fast that i didn't have any left to serve to our guest...also a little lemon squeezed over them after would be a good touch. i didn't have any on hand but will do it next time. thank you lauri from Cleveland