Delicious Panko-Crusted Basil Artichoke Bites
Discover the Crunchy Goodness of Panko-Crusted Basil Artichoke Hearts
If you're searching for a side dish that offers a tantalizing combination of flavors and textures, look no further than these Panko-Crusted Basil Artichoke Hearts. Bursting with the fragrant aroma of fresh basil and enveloped in a satisfyingly crisp panko crust, these artichoke hearts are a true culinary delight. Whether as an appetizer or a complement to a main course, they are bound to impress at any dining table.
Why You'll Love This Dish
- Flavor Explosion: The fresh basil infuses these artichoke hearts with an herbaceous punch that lingers delightfully on the palate.
- Perfectly Crispy: The panko breading ensures each bite has a consistent crunch, elevating the texture experience.
- Simple and Elegant: Easy to prepare yet refined enough for special occasions, these artichoke hearts will become a staple in your culinary repertoire.
Perfect Pairings
Serve alongside a tangy lemon aioli or a creamy garlic dip to complement the flavors. They also work brilliantly as part of a Mediterranean-inspired spread with olives, feta cheese, and roasted red peppers.
Ingredients
- 1 can (14 oz) of artichoke hearts, drained
- 1 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh basil
- 2 eggs, beaten
- Salt and pepper to taste
- Olive oil for frying
Мethod of preparation
Begin by gently draining the canned artichoke hearts and patting them dry with paper towels to remove excess moisture. This step is crucial to ensure that the panko breading adheres well.
In a shallow bowl, combine the panko bread crumbs, grated Parmesan cheese, and freshly chopped basil. Mix well to evenly distribute the ingredients.
In a separate bowl, lightly beat the eggs and season with a pinch of salt and pepper. This will serve as the binding element for your breading.
Dip each artichoke heart into the beaten eggs, ensuring it is fully coated, and then roll it in the panko mixture. Press lightly to help the crumbs adhere and repeat for all pieces.
Heat olive oil in a large skillet over medium heat. Once hot, add the breaded artichoke hearts in small batches. Fry them until they turn golden brown and crispy, about 4-5 minutes per side.
With a slotted spoon, carefully transfer the fried artichoke hearts to a plate lined with paper towels to drain any remaining oil.
Serve immediately while hot, accompanied by your favorite dipping sauce, such as a tangy lemon aioli or a creamy garlic dip, to enhance the flavors of the crispy basil artichoke hearts.
