It was truly love at first bite with these Crispy Fried Artichoke Hearts. Heck, it was practically love at first sight! We couldn’t believe how professional these looked and how easy they were to make. If you want an incredible appetizer, you’ve got to try these epic fried artichoke hearts.

I can only take a little credit for this recipe. My mom’s best friend found the recipe for their favorite appetizer from Henry’s Off Broadway in Seattle and asked me to surprise my mom with it. Their recipe called for a spice packet that I’ve never heard of so true to fashion, I improvised with my favorite spice combination!

I’m gonna level with you. I did not measure the spices. Measure with your heart. I used about the same amount I would use to season my famous grilled chicken. The batter should be salmon-colored from the paprika.

I wish y’all could HEAR this post because the crunch on these babies is truly inspired. I’m drooling just thinking about it! Note: you MUST chill these before frying. Do not skip that step. It’s key!

It was so special to get to enjoy such a delicious appetizer that my mom and her best friend spent many afternoons enjoying decades ago. The batter is sheer perfection and I truly couldn’t believe how easy these were to make. I never even fry anything and these still turned out perfectly!

Henry’s closed their doors in 1991 but their legacy lives on with the best damn artichoke hearts I’ve ever eaten. I hope you love this as much as we did! Huge thank you to our dear Cat for making this possible. This is a winning recipe that I will be making over and over again.

Crispy Fried Artichoke Hearts

1-12 oz can whole artichoke hearts
1 cup buttermilk
1/4 cup all-purpose flour
Paprika, onion powder, garlic powder, dried oregano, salt, black pepper
1 cup Panko bread crumbs
Vegetable oil for frying
For serving: parmesan cheese, hollandaise sauce with garlic powder

1. Drain artichoke hearts, pat dry, and set on a plate.
2. Whisk together buttermilk and flour. Season with paprika, onion powder, garlic powder, dried oregano, salt, and black pepper and whisk until uniform in color.
3. Pour Panko bread crumbs into a bowl. Submerge artichoke hearts one at a time in batter, let the excess drip off, then coat with Panko bread crumbs. Set on a plate and repeat with remaining artichoke hearts. Set artichokes uncovered in the fridge for two hours.
4. Pour vegetable oil in a deep-bottomed pan and heat to 250 degrees over medium-high heat. Gently drop artichokes in hot oil one at a time, deep frying until golden brown. Remove from oil and top with parmesan cheese. Serve immediately with garlic hollandaise sauce.