Crispy Parmesan Artichoke Hearts
These Crispy Parmesan Artichoke Hearts are a quick and crunchy appetizer, perfect for parties or as a snack.
Ingredients
For the coating
- 1 can 1 can (about 14 oz) artichoke hearts, drained and quartered
- 1/2 cup 1/2 cup grated Parmesan cheese Freshly grated is preferable for best flavor.
- 1/2 cup 1/2 cup breadcrumbs (panko works well) Panko adds extra crunch.
- 3 tablespoons 3 tablespoons melted butter
- 1/2 teaspoon 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges for serving (optional) For added freshness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Place the drained artichoke hearts in a bowl and gently pat them dry with a paper towel to remove excess moisture.
Coating
- In one small bowl, mix the melted butter with garlic powder.
- In a separate bowl, combine the grated Parmesan cheese and breadcrumbs.
- Dip each artichoke quarter into the butter mixture first, then roll it in the breadcrumb and Parmesan mixture, ensuring it’s well-coated. Place the coated artichokes on the prepared baking sheet.
Baking
- Bake the artichokes for about 18 minutes, turning them halfway through the cooking time to ensure even browning. The artichokes are done when they’re golden and crispy.
Serving
- Allow the artichokes to cool to room temperature before transferring them to a serving dish. Serve warm or at room temperature.
- Offer dipping sauces like marinara, ranch, or lemon aioli.
- Garnish with extra grated Parmesan and a squeeze of lemon.
Notes
Pat artichokes very dry so crumbs stick better. Use panko for extra crunch. Turn once while baking to brown both sides evenly. Add a pinch of cayenne for a little heat. They can be stored in the fridge for up to 3 days in an airtight container and reheated in the oven or air fryer.