Ingredients
2 (14-oz.) cans artichoke hearts, drained
1 1/2 c. (180 g.) all-purpose flour
1 1/2 tsp. kosher salt
1 tsp. garlic powder
Freshly ground black pepper
2 large eggs
2/3 c. plus 2 tbsp. Buffalo sauce, divided
1 1/2 c. panko bread crumbs
Vegetable oil, for frying
Ranch dressing, for serving
Preparation
Step 1Cut artichoke hearts in half lengthwise and pat dry with paper towels. Step 2In a shallow bowl, combine flour, salt, garlic powder, and several grinds of pepper. In another shallow bowl, whisk eggs and 2 tablespoons Buffalo sauce. Place panko in a third shallow bowl.Step 3Working one at a time, toss artichokes in flour mixture, then dip in egg, then finally in panko, making sure artichoke is well coated after each. Transfer to a baking sheet.Step 4Into a large heavy pot fitted with a deep-fry thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 370°. Working in batches, fry artichokes until deeply golden, 3 to 4 minutes. Transfer to a paper towel-lined plate. Adjust heat as needed between batches.Step 5In a small pot over medium heat, heat remaining 2/3 cup Buffalo sauce until just warmed through but not boiling.Step 6Transfer fried artichokes to a large bowl and pour warmed sauce over. Toss to coat. Serve hot with ranch dressing alongside.
Have you made these yet? Let us know how it went in the comments below!
