Description
These Crispy Parmesan Artichoke Hearts are a delightful appetizer or side dish featuring tender artichoke hearts coated in a flavorful Parmesan breadcrumb mixture and baked to golden perfection. A crunchy and savory treat that’s perfect for any occasion!
Ingredients
Scale
Ingredients:
- 1 can (14 oz) quartered artichoke hearts (drained and patted dry)
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg (beaten)
- olive oil spray or drizzle (for crisping)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the coating: In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
- Coat the artichoke hearts: Dip each artichoke heart into beaten egg, then coat in the Parmesan breadcrumb mixture, pressing lightly to help it stick.
- Bake: Arrange the coated artichoke hearts on the baking sheet, then lightly spray or drizzle with olive oil. Bake for 18–20 minutes, flipping halfway through, until golden and crispy.
- Serve: Serve warm with your favorite dipping sauce.
Notes
Notes:
- For extra crispiness, air fry at 400°F (200°C) for 10–12 minutes instead of baking.
- Serve with marinara, aioli, or lemon yogurt dip for added flavor.
- You can also use frozen artichoke hearts (thawed and drained) instead of canned.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Baking, Air Frying
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 160
- Sugar: 1g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg
