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