Description

These crispy Parmesan artichoke hearts are the perfect appetizer or snack, featuring tender artichoke hearts coated in a golden, cheesy crust. They’re baked to perfection for a healthier twist on fried favorites.

Ingredients

Scale

For the Crust:

For the Artichokes:
1 (14 oz) can artichoke hearts, drained and quartered
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For the Dipping Sauce:
1/2 cup mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp paprika

Instructions

1. Prepare the Crust:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat the artichoke hearts dry with paper towels to remove excess moisture.
Set up a breading station: Place flour in one shallow bowl, beaten eggs in another, and mix panko, Parmesan, garlic powder, oregano, salt, and pepper in a third bowl.
Dredge each artichoke piece in flour, shaking off excess. Dip in egg, then coat thoroughly with the panko-Parmesan mixture.
Arrange breaded artichokes on the baking sheet in a single layer. Lightly spray with cooking oil for extra crispiness.
Bake for 15-18 minutes, flipping halfway, until golden brown and crispy.
While baking, whisk together mayonnaise, lemon juice, Dijon mustard, garlic, and paprika for the dipping sauce.
Serve hot with the dipping sauce on the side.

Notes

For extra crispiness, broil for the last 1-2 minutes (watch closely to avoid burning). Freshly grated Parmesan works best for maximum flavor. Leftovers can be reheated in an air fryer for 3-4 minutes at 375°F (190°C).