Description
Looking for a crunchy snack? Try our recipe for Crispy Parmesan Artichoke Hearts. Discover a delicious twist on a classic favorite.
Ingredients
Scale
- 2 cans (14 oz each) artichoke hearts, drained and thoroughly patted dry
- 1 cup (100g) freshly grated Parmesan cheese (avoid pre-grated for best results)
- ½ cup (60g) panko breadcrumbs for extra crispiness
- 2 tablespoons (30ml) olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon dried Italian herbs (or ½ teaspoon each dried basil and oregano)
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges for serving
- Optional dipping sauce: ¼ cup mayonnaise mixed with 1 tablespoon lemon juice and ½ teaspoon garlic powder
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup. Drain your artichoke hearts thoroughly and place them on paper towels. Gently press to remove excess moisture, then let them sit for 5-10 minutes to dry further. Meanwhile, in a medium bowl, combine the grated Parmesan cheese, panko breadcrumbs, minced garlic, Italian herbs, red pepper flakes (if using), salt, and pepper, mixing thoroughly.
- Step 2: Prepare the Artichokes Examine your artichoke hearts and quarter any particularly large ones, keeping smaller ones whole. The goal is to have evenly-sized pieces that will cook at the same rate. Transfer the dried artichoke hearts to a large bowl and drizzle with olive oil. Toss gently to ensure each piece is lightly coated – this will help the coating adhere and promote browning.
- Step 3: Coat with the Parmesan Mixture Working with a few pieces at a time, dredge each artichoke heart in the Parmesan mixture, pressing gently to ensure the coating sticks to all surfaces. Place the coated artichoke hearts on the prepared baking sheet, arranging them in a single layer with a bit of space between each piece for proper air circulation and even crisping.
- Step 4: Bake to Golden Perfection Bake the Crispy Parmesan Artichoke Hearts in the preheated oven for 15-20 minutes, or until the coating turns a beautiful golden brown and becomes crispy. For an extra-crispy finish, switch your oven to broil for the final minute, watching carefully to prevent burning. Remove from the oven when perfectly golden and let cool for 2-3 minutes – they’ll continue to crisp up slightly as they cool.
- Step 5: Garnish and Serve Transfer your Crispy Parmesan Artichoke Hearts to a serving platter, sprinkle with freshly chopped parsley, and arrange lemon wedges around the dish. Serve immediately while still warm, with the optional dipping sauce on the side if desired. Watch them disappear within minutes!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg