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Crispy Parmesan Artichoke Hearts crunchy bite of perfection

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Oven-baked crispy Parmesan-coated artichoke hearts—tender artichoke centers with a golden, crunchy Parmesan-panko crust, served hot with a tangy aioli for dipping.

Ingredients

Scale
  • 14 ounces canned quartered artichoke hearts, drained and patted dry
  • 1 tablespoon extra-virgin olive oil
  • 2 large eggs, lightly beaten
  • 1/3 cup finely grated Parmesan cheese
  • 1/3 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or 1/2 tsp each dried oregano and basil)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup lemon herb aioli or preferred dipping sauce (optional)

Instructions

  1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or lightly spray with cooking oil.
  2. Toss the drained, patted-dry artichoke hearts with 1 tablespoon olive oil in a medium bowl to coat evenly.
  3. In a shallow bowl whisk the eggs until combined.
  4. In another shallow bowl combine Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper.
  5. Working one at a time, dip each artichoke heart in the beaten egg, shaking off excess, then coat thoroughly in the Parmesan-panko mixture and place on the prepared baking sheet, leaving space between pieces.
  6. Bake for about 18–22 minutes, flipping once halfway through, until crust is golden and crisp (time will vary by oven).
  7. Remove from oven and let rest 2 minutes, then serve hot with lemon herb aioli or your preferred dipping sauce.

Notes

1) Pat artichokes very dry—removing surface moisture is key to crispiness.
2) For extra crunch, use all-panko or a 50/50 mix of panko and finely crushed cornflakes.
3) To make ahead: assemble coated artichokes on the sheet, refrigerate up to 2 hours, then bake.

Nutrition

Find it online: https://www.rapidrecipes.blog/crispy-parmesan-artichoke-hearts/