I love artichoke with all my heart. These crispy vegan oven fried artichoke hearts deepened that love affair even further. Super easy to make, and just as crispy as a deep fried artichoke. You can whip them up in no time, and there is even an air fryer option for a quicker cook time! Serve these artichoke hearts with my Easy Vegan Whipped Feta Dip, some hummus, tzatziki, or maybe a red pepper dip. They are seriously the greatest!
What You Need For These Fried Artichokes:
- Artichoke Hearts: I recommend getting the ones jarred or canned in water. I like to use THESE.
- Flour, Baking Powder and Cornstarch: To start the wet batter portion.
- Salt, Garlic Powder, Onion Powder: To season the wet batter.
- Non-dairy Milk or Water: To create the wet batter that coats the artichokes first.
- Panko: To create the crunchy outside. Just make sure they are vegan.
- Oregano and Basil: These go in the panko for the outside coating.
These crispy vegan oven fried artichoke hearts are made ultra crunchy with a pretty simple method. Pat the artichoke hearts dry with a paper towel. Dip them into a easy wet batter. Roll in super crunchy panko and then bake or air fry at a pretty high temperature. I like to spray the tops with some non-stick spray to help with making them golden brown.
Why Should You Make These Crispy Artichoke Hearts?
- They are super simple and totally delicious.
- Easily made oil free with all the crunch and none of the mess.
- They are so good served with all kinds of dips.
- Makes the perfect appetizer.
- Your new favorite way to eat artichokes.
Crispy Vegan Oven Fried Artichoke Hearts
Ingredients
- 1 Can or Jar(15oz) Artichoke hearts, quartered in water
- 1/2 Cup All purpose flour
- 1 Tablespoon Cornstarch
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 2/3 Cup Non-dairy milk or water
- 1 Cup Panko bread crumbs, vegan
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried basil
Instructions
- If using the oven frying method, preheat the oven to 425 degrees(F).
- Drain and then pat the artichokes dry with a paper towel. Set aside.
- In a medium sized mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic power and onion powder.
- Pour in the non-dairy milk or water and whisk until completely smooth. Add a splash more liquid if the batter is still super thick. Set aside.
- In a separate mixing bowl, stir together the panko, oregano and basil.
- Now, take one of the quartered artichoke hearts and then dip it into the wet batter you made, coating completely. Then put it into the panko mixture and coat completely.
- Put the artichoke heart onto a sheet pan that has been sprayed with non-stick spray. Repeat with the remaining artichoke hearts.
- Once all of them are coated in panko, spray the tops with more non-stick spray.
- Bake for 15 minutes, flip them and bake another 10 to 15 minutes or until they are golden brown and crunchy. Sprinkle the tops with a bit more salt.
- To air fry, once they are coated put them into the basket of the air fryer, spray them with non-stick spray and then air fry at 400 degrees(F) for 7 to 10 minutes or until golden brown and crunchy. Sprinkle the tops with a bit more salt.
- Serve with hummus or my vegan whipped feta dip!
Video
Notes
Nutrition
Followed the recipe to a T and they were SO GOOD. I used the oven method. These are great on their own but also fun to throw on top of pasta!