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:
- 2 (14 oz) cans artichoke hearts, drained and patted dry
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- For the Coating:
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- For Serving:
- Lemon wedges
- Fresh parsley, chopped
- Marinara sauce (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Set up a breading station: Place flour in one shallow bowl, beaten eggs in another, and in a third bowl, mix Panko, Parmesan, garlic powder, oregano, paprika, and pepper.
- Dredge each artichoke heart in flour, shaking off excess. Dip in egg, then coat thoroughly with the Parmesan breadcrumb mixture. Place on the baking sheet.
- Lightly spray or drizzle coated artichokes with olive oil for extra crispiness.
- Bake for 18–20 minutes until golden brown and crispy, flipping halfway through.
- Garnish with parsley and serve immediately with lemon wedges and marinara sauce if desired.
Notes
For extra crispiness, use an air fryer at 400°F (200°C) for 10–12 minutes. Fresh artichoke hearts can be used—steam until tender before breading.