Fried Artichoke Hearts: Easy Fried Artichoke Salad Recipe

• 6 large artichokes
• 2 eggs
  
• 1 cup all-purpose flour
  
• 1 cup breadcrumbs
• Vegetable oil, as needed
• 2 pinches of black pepper
• ¼ cup chopped garlic
• 6 cups chopped kale (or the lettuce of your choosing)
• ¼ cup pistachios
• 1 fresh lemon
• 3 tablespoons of olive oil

1. 1

   Using a sharp knife, cut and discard the outer petals of the artichoke. Once the hard outer layer of the artichoke petals is removed, you can then cut the softer inner petals into four cubes. Repeat this for each artichoke. After cutting and cubing the artichokes, rinse the artichoke hearts in cool water and pat them dry with a paper towel.

2. 2

   Add the breadcrumbs and chopped garlic to a medium bowl. Using a fork or whisk, mix the two dry ingredients together and set the mixture aside.

3. 3

   In a medium bowl, crack and whisk the eggs. Add two pinches of pepper to the mixture and set this bowl next to the bowl of breadcrumbs and chopped garlic.

4. 4

   Pour vegetable oil in a large frying pan, so the entire pan is covered in a 1-inch layer of oil. Set your stove to low-medium heat and let the oil slowly heat up to around 350 degrees Fahrenheit. If you don’t have a cooking thermometer, you can place a popcorn kernel in the oil. Kernels pop at around 350 degrees Fahrenheit, so this also indicates the temperature of your oil.

5. 5

   Dip the artichoke heart in the flour, and then dunk it in the egg mixture. The egg will help the breadcrumbs stick to the artichoke hearts. Next, roll the artichoke heart in the breadcrumbs and garlic, fully covering the entire piece to layer the breading.

6. 6

   Gently place the breaded artichoke hearts into the oil; avoid overcrowding the pan to prevent the oil from burning. Let the artichoke hearts cook for about 3–4 minutes before flipping to the other side.

7. 7

   When the artichokes are done cooking, lay them on a paper towel and gently pat them dry to absorb excess oil.

8. 8

   Using a strainer or colander, rinse the chopped kale in cool water and gently pat the leaves dry with a paper towel. Move the kale to a large bowl. Add the fried artichoke hearts and pistachios to the bowl.

9. 9

   For a light dressing, squeeze fresh lemon juice, and drizzle olive oil over the salad. Using tongs or two spoons, gently toss the salad to mix everything together.

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