Thursday, August 19, 2010

Cooking With The Heart

It isn't hard to see why some people maybe fearful or even dislike artichokes.  There is no doubt that the spiny, tough exterior can be a bit of a put off, but I find it hard to believe that anyone could resist the soft heart that is hidden deep inside the protective prickly leaves. As a child I was no stranger to artichokes, and I loved the communal sharing of such an exotic food at our humble table.  As much as I enjoyed the plucking, dipping, cleaning and savouring when a steamed artichoke was served whole, it was the fried artichoke hearts that really brought a smile to my face.  The crunch morsels were a food that in my youth I associated with guests and parties, however, as an adult they have become a bit of a regular around my house. Of course there are occasions when I want to "wow" my guests and I pull our a can of artichoke hearts.  Even though the recipe was never written down, I watched my Mother make them many times.

Fried Artichoke Hearts

1 can artichoke hearts (not marinated)
1 egg
½ cup flour
½ cup panko bread crumbs 
½ teaspoon oregano
Salt, to taste
Vegetable oil for frying
lemon wedges

1. Strain canned artichokes. and pat dry with a paper towel. Cut artichoke hearts in to quarters.

2. In a deep pot, pour oil to a depth of 2 inches.  Heat oil to 375°F.  

3. Beat egg in a small bowl.   

4. In another bowl mix flour and salt.

5. In another bowl mix panko breadcrumbs and oregano.  

6. Dredge artichokes in flour mixture and then dip in beaten egg. Toss into bread crumbs to coat and shake to remove any excess.

7. Fry the artichokes, several at a time, and remove when golden brown.  Let drain on paper towels.  

8. Serve immediately with lemon wedges.


  1. Hi Maya, yum. These looks so delicious. I don't eat them as often as you do, but your mom's recipe looks really easy to follow so I think it'll be a cool recipe for me to try. Thanks so much for sharing your story and your mom's recipe. Have a good day today.

  2. Yummy & Delicious...Thanks for the recipe