Crispy Buffalo Artichoke Hearts are a delicious, plant-based twist on a classic buffalo snack. Coated in a crunchy breadcrumb crust and tossed in tangy buffalo sauce, these bite-sized delights offer the perfect balance of heat, crispiness, and tenderness. Serve them as an appetizer, snack, or side dish—perfect for game days or casual gatherings!
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Key Information:
- Preparation time:
15 minutes
- Cooking time:
25 minutes
- Total time:
40 minutes
- Number of servings:
4 servings
- Serving size:
5-6 pieces
Nutritional Information (per serving):
- Calories: 220
- Protein: 5g
- Carbs: 20g
- Fat: 13g
Ingredients:
- 1 can (400g / 14 oz) artichoke hearts, drained and
patted dry
- 120g (1 cup) panko breadcrumbs
- 40g (1/4 cup) all-purpose flour
- 2 large eggs (or plant-based egg substitute)
- 1 tsp garlic powder (5g)
- 1 tsp smoked paprika (5g)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 120ml (1/2 cup) buffalo sauce
- 2 tbsp butter, melted (or plant-based butter for vegan
option)
- Fresh parsley, chopped (for garnish)
- Ranch or blue cheese dressing (for dipping)
Method of Preparation:
- Preheat the oven:
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment
paper or lightly grease it with oil.
- Prepare the dredging station: In one shallow bowl, place the flour. In another,
beat the eggs (or prepare plant-based egg substitute). In a third bowl,
mix the panko breadcrumbs, garlic powder, smoked paprika, salt, and black
pepper.
- Coat the artichokes:
Pat the artichoke hearts dry with a paper towel to remove excess moisture.
Dip each artichoke heart first into the flour, then into the beaten eggs,
and finally coat them in the panko breadcrumb mixture. Make sure each
piece is evenly coated.
- Bake the artichokes:
Place the coated artichoke hearts on the prepared baking sheet. Bake for
20-25 minutes, flipping halfway through, until golden brown and crispy.
- Toss in buffalo sauce:
In a small saucepan, heat the buffalo sauce and melted butter over low
heat, stirring until combined. Once the artichoke hearts are done, toss
them gently in the warm buffalo sauce until fully coated.
- Serve immediately:
Garnish with chopped parsley and serve with ranch or blue cheese dressing
for dipping.
Culinary Tips for Success:
- Dry the artichokes well: Pat the artichoke hearts dry to ensure they get
crispy in the oven.
- Flip halfway through:
To ensure even crispiness, flip the artichoke hearts halfway during
baking.
- Adjust the heat:
If you prefer a milder version, use less buffalo sauce or mix it with
extra butter to tone down the heat.
- Air-fryer option:
You can also air-fry the artichoke hearts at 200°C (400°F) for 12-15
minutes for a faster, crispier option.
- Vegan option:
Use plant-based butter and an egg substitute to keep this dish completely
vegan.
Frequently Asked Questions:
- Can I use fresh artichokes instead of canned? Yes, but you'll need to cook and prepare them first.
Canned artichokes are quicker and easier to use for this recipe.
- Can I make these ahead of time? These are best enjoyed fresh out of the oven, but you
can reheat leftovers in the oven or air fryer to restore crispiness.
- What’s the best dipping sauce for buffalo artichoke
hearts? Ranch or blue cheese dressing
pairs perfectly with the buffalo heat. For a dairy-free option, try a
vegan ranch dip.
- Can I use gluten-free breadcrumbs? Absolutely! Substitute the panko breadcrumbs with
gluten-free breadcrumbs for a gluten-free version of this dish.
- Are they spicy?
The level of spiciness depends on the buffalo sauce you use. For a milder
version, mix buffalo sauce with more butter or choose a milder sauce.
These Crispy Buffalo Artichoke
Hearts are a crowd-pleasing snack that will win over even the most skeptical
eaters. Packed with bold buffalo flavor and a satisfying crunch, they’re a
great alternative to traditional buffalo wings. Serve them with your favorite
dipping sauce for a snack that’s sure to be a hit at any gathering!