Description
Crispy Parmesan Artichoke Hearts are a deliciously crunchy appetizer made by coating tender quartered artichoke hearts in a seasoned Parmesan and panko breadcrumb mixture, then baked to golden perfection. Served with a zesty herb lemon aioli, this dish is perfect for parties or a flavorful snack.
Ingredients
Scale
Artichoke Coating and Main Ingredients
- 14 ounces quartered artichoke hearts, drained and patted dry
- 1 tablespoon extra virgin olive oil
- 2 eggs, lightly beaten
- 1 teaspoon garlic powder
- 1/3 cup Parmesan cheese, finely grated
- 1/3 cup panko breadcrumbs
- 1 teaspoon homemade Italian seasoning
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Dipping Sauce
- 1/2 cup herb lemon aioli sauce
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a rimmed baking sheet by lining it with parchment paper or lightly coating it with cooking spray to prevent sticking.
- Coat Artichokes: Place the quartered and dried artichoke hearts in a bowl and toss them with the extra virgin olive oil to ensure they are evenly coated.
- Prepare Coating Mixture: In a separate medium bowl, combine the garlic powder, grated Parmesan cheese, panko breadcrumbs, homemade Italian seasoning, fine sea salt, and ground black pepper. Mix thoroughly to evenly distribute the seasonings.
- Dredge Artichokes: Dip each oiled artichoke heart first into the lightly beaten eggs, then immediately coat it with the Parmesan breadcrumb mixture, making sure each piece is well covered.
- Bake: Arrange the coated artichoke hearts on the prepared baking sheet in a single layer. Bake in the preheated oven for 20 minutes, flipping them halfway through to ensure even browning and crispiness on all sides.
- Serve: Remove the crispy Parmesan artichoke hearts from the oven and serve them hot alongside the herb lemon aioli dipping sauce for a flavorful complement.
- Feedback: After enjoying this recipe, feel free to come back and share your experience in the comments or as a rating to help others discover this tasty dish.
Notes
- Make sure to pat the artichoke hearts dry to avoid sogginess and to help the coating stick better.
- Flipping the artichokes halfway through baking ensures even crisping on all sides.
- The herb lemon aioli sauce adds a bright, creamy contrast to the crispy coating, but you can substitute with your favorite dipping sauce if desired.
- Use fresh Parmesan cheese for the best flavor and texture in the coating.
