Description
Golden, crispy artichoke hearts coated in a savory Parmesan and breadcrumb crust, perfect as an appetizer or side dish. These are baked to perfection for a healthier twist without sacrificing crunch.
Ingredients
Scale
For the Crust:
- For the artichokes:
- 1 (14 oz) can artichoke hearts, drained and patted dry
- For the coating:
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- For the wet mixture:
- 2 large eggs
- 1 tbsp water
- For garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. In a shallow bowl, mix Parmesan, Panko, garlic powder, oregano, paprika, and pepper.
- 3. In another bowl, whisk eggs with water.
- 4. Dip each artichoke heart in egg mixture, then coat thoroughly in breadcrumb mixture.
- 5. Place on baking sheet in a single layer. Lightly spray with olive oil.
- 6. Bake for 15-18 minutes until golden and crispy. Flip halfway through.
- 7. Garnish with parsley and serve with lemon wedges.
Notes
For extra crispiness, broil for 1-2 minutes at the end. Fresh artichoke hearts can be used (steam first until tender). Store leftovers in an airtight container (reheat in oven).