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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.

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