Crispy Parmesan Artichoke Hearts
If you’re looking for a delicious, easy-to-make appetizer or side dish, these Crispy Parmesan Artichoke Hearts are the perfect option. Coated in a flavorful parmesan-panko mixture and baked to golden perfection, these artichoke hearts are irresistibly crunchy on the outside while tender and juicy on the inside. Serve them with a tangy herb lemon aioli for the ultimate dipping experience. These make a great party snack, appetizer, or even a quick weeknight treat!
Ingredients:
- 14 ounces quartered artichoke hearts, drained and patted dry
- 1 tablespoon extra virgin olive oil
- 2 eggs, lightly beaten
- 1 teaspoon garlic powder
- 1/3 cup parmesan cheese, finely grated
- 1/3 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup herb lemon aioli sauce (for dipping)
Directions:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Line a rimmed baking sheet with parchment paper or lightly coat it with cooking spray to prevent sticking.
- Prepare the Artichokes:
- In a bowl, toss the drained artichoke hearts with olive oil until they are evenly coated. This helps the coating stick better and adds a little extra flavor.
- Make the Parmesan-Panko Coating:
- In a medium bowl, combine the garlic powder, grated parmesan cheese, panko breadcrumbs, Italian seasoning, sea salt, and ground black pepper. Stir until well mixed.
- Coat the Artichoke Hearts:
- Dip each artichoke heart into the beaten eggs, ensuring it’s fully coated.
- Roll the egg-coated artichokes in the parmesan-panko mixture, pressing lightly to help the mixture adhere well.
- Bake the Artichokes:
- Arrange the coated artichoke hearts on the prepared baking sheet in a single layer, ensuring they don’t overlap.
- Bake for 20 minutes, flipping halfway through to ensure even browning, until the artichokes are golden and crispy.
- Serve:
- Remove from the oven and serve hot with a side of herb lemon aioli for dipping. Enjoy these crispy bites immediately for the best flavor and texture!
Quick Recipe Facts:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: 170 kcal per serving
Tips for Perfect Crispy Artichoke Hearts:
- Pat Dry the Artichokes: Make sure the artichoke hearts are well-drained and patted dry to help the coating stick better and avoid sogginess.
- Even Baking: Flip the artichokes halfway through baking to ensure they get crispy and golden brown on all sides.
- Customize the Dipping Sauce: While the herb lemon aioli adds a refreshing touch, you can also try serving these with marinara sauce or a garlic aioli for a different flavor profile.
Why You’ll Love This Recipe:
- Crispy and Flavorful: The combination of parmesan, panko, and Italian seasoning creates a wonderfully crunchy and savory coating that complements the tender artichoke hearts.
- Quick and Easy: Ready in just 30 minutes, this dish is ideal for busy weeknights or as a last-minute party snack.
- Perfect for Entertaining: These crispy artichoke hearts are a hit at parties, served alongside your favorite dips.
Give these Crispy Parmesan Artichoke Hearts a try the next time you need a quick, delicious appetizer. They’re a crowd-pleaser that’s sure to disappear fast!
Crispy Parmesan Artichoke Hearts
- Total Time: 30 minutes
- Yield: 4 1x
Description
These Crispy Parmesan Artichoke Hearts are a delectable combination of tender artichoke centers coated in a flavorful parmesan-panko crust. Baked to golden perfection, they offer a delightful crunch with every bite, balanced by the tangy herb lemon aioli for dipping. This dish is not only quick and easy but also makes for an impressive appetizer or snack that’s packed with savory Italian flavors.
Ingredients
14 ounces quartered artichoke hearts, drained and patted dry
1 tablespoon extra virgin olive oil
2 eggs, lightly beaten
1 teaspoon garlic powder
1/3 cup parmesan cheese, finely grated
1/3 cup panko breadcrumbs
1 teaspoon Italian seasoning
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup herb lemon aioli sauce (for dipping).
Instructions
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly coat with cooking spray.
In a bowl, toss the drained artichoke hearts with the olive oil to coat evenly.
In a medium bowl, combine the garlic powder, grated parmesan cheese, panko breadcrumbs, Italian seasoning, sea salt, and black pepper.
Dip each artichoke heart in the beaten eggs, ensuring it’s well coated, then roll it in the parmesan-panko mixture.
Arrange the coated artichokes on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
Serve hot with herb lemon aioli for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 170