Description
Looking to add a crunchy twist to your meal? Try our Crispy Parmesan Artichoke Hearts recipe! Discover a new favorite tonight.
Ingredients
Scale
- 2 (14 oz/400g) cans artichoke hearts, drained and thoroughly patted dry
- ¾ cup (75g) grated Parmesan cheese, finely grated for optimal coating
- ½ cup (60g) panko breadcrumbs for exceptional crispiness
- 2 tablespoons (6g) fresh parsley, finely chopped
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (3g) Italian seasoning
- ½ teaspoon (3g) salt
- ¼ teaspoon (1g) freshly ground black pepper
- 2 large eggs, beaten
- 3 tablespoons (45ml) olive oil
- Lemon wedges for serving
- Optional: ¼ teaspoon red pepper flakes for heat
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Drain the artichoke hearts thoroughly, then pat them completely dry with paper towels. This moisture-removal process is crucial for achieving truly **Crispy Parmesan Artichoke Hearts**. If using whole artichoke hearts, gently cut them in half lengthwise to create more surface area for the delicious coating.
- Step 2: Create Your Coating Mixture In a medium bowl, combine the Parmesan cheese, panko breadcrumbs, chopped parsley, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes (if using). Mix thoroughly to ensure even distribution of all seasonings. In a separate bowl, beat the eggs until smooth. This two-bowl setup creates an efficient coating station for your artichoke hearts.
- Step 3: Coat the Artichoke Hearts Working with a few pieces at a time, dip each artichoke heart into the beaten egg, allowing excess to drip off. Then roll it in the Parmesan-breadcrumb mixture, pressing gently to ensure the coating adheres well to all surfaces. Place the coated pieces on the prepared baking sheet, leaving about an inch of space between each one for proper air circulation.
- Step 4: Drizzle and Bake Lightly drizzle or spray the coated artichoke hearts with olive oil. This helps promote even browning and adds extra crispiness to your **Crispy Parmesan Artichoke Hearts**. Bake in the preheated oven for 15-20 minutes, or until the coating turns golden brown and crispy. For extra crispiness, you can broil them for the final 1-2 minutes, watching carefully to prevent burning.
- Step 5: Serve Remove your **Crispy Parmesan Artichoke Hearts** from the oven and let them cool for 2-3 minutes before serving. This brief resting period allows the coating to set and become even crispier. Serve warm with lemon wedges for squeezing, and if desired, offer a side of marinara sauce or garlic aioli for dipping. Garnish with additional fresh parsley for a bright finish.
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