Description
Baked Parmesan Artichoke Hearts are a simple, crispy, and flavorful appetizer or side dish. Coated in breadcrumbs, Parmesan, and herbs, then baked until golden, they’re perfect for dipping or serving alongside your favorite main course.
Ingredients
Scale
Artichoke Hearts
- 1 can (14 oz) quartered artichoke hearts (drained and patted dry)
Coating Mixture
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 1 large egg (beaten)
- Olive oil spray
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Coating Mixture: In a small bowl, combine the grated Parmesan cheese, seasoned breadcrumbs, garlic powder, dried Italian herbs, salt, and black pepper. Mix well to evenly distribute all the flavors.
- Coat Artichoke Hearts: Dip each drained and patted dry artichoke heart into the beaten egg, then immediately coat it thoroughly with the breadcrumb-Parmesan mixture. Press gently so the coating adheres well to each piece for maximum crispiness.
- Arrange on Baking Sheet: Place the coated artichoke hearts in a single layer on the prepared baking sheet. Be sure to space them out slightly for even baking.
- Apply Olive Oil: Lightly spray the coated artichoke hearts with olive oil to help them crisp up beautifully during baking.
- Bake: Bake in the preheated oven for 20–25 minutes, flipping the artichoke hearts halfway through the baking time to ensure they brown evenly on both sides.
- Optional Broil: For extra crispiness, you can broil the artichoke hearts for the last 2–3 minutes, watching carefully to avoid burning.
- Serve: Serve the baked Parmesan artichoke hearts warm with your favorite dipping sauce like marinara or aioli for a delicious appetizer or side dish.
Notes
- You can use frozen artichoke hearts if fresh or canned are unavailable; just thaw completely and pat dry before coating.
- Broiling at the end for 2–3 minutes yields extra crispy results—watch closely to prevent burning.
- These baked artichoke hearts make a great snack, appetizer, or salad topper.
