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Crispy Parmesan Artichoke Hearts

Crispy Parmesan Artichoke Hearts That'll Wow Your Guests

Crispy Parmesan Artichoke Hearts are an impressive Mediterranean appetizer that's quick to prepare and perfect for gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 appetizers
Course: Appetizers
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 can Artichoke Hearts thoroughly drained and rinsed
  • 1 cup Freshly Grated Parmesan Cheese or substitute with pecorino
  • 1 cup Panko Breadcrumbs or gluten-free alternatives like crushed cornflakes
  • 2 large Eggs beaten until well mixed
  • 1/2 cup All-Purpose Flour can be replaced with gluten-free flour
  • 1 teaspoon Garlic Powder optional spices like smoked paprika can enhance taste
  • to taste Salt
  • to taste Black Pepper
For Baking
  • to taste Olive Oil Spray for light coating

Equipment

  • oven
  • baking sheet
  • Shallow Bowls
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Pat the drained artichoke hearts dry with paper towels and set aside.
  3. Create a dredging station with three shallow bowls: one with flour, salt, and pepper; one with beaten eggs; and one with panko, garlic powder, and Parmesan.
  4. Coat each artichoke heart in the seasoned flour, dip it in the eggs, and transfer to the panko mixture.
  5. Arrange coated artichoke hearts on a parchment-lined baking sheet, spaced apart.
  6. Lightly spray the artichokes with olive oil.
  7. Bake for 20-25 minutes, flipping halfway through.
  8. Allow to cool slightly before serving warm with marinara sauce or your favorite dip.

Nutrition

Serving: 3piecesCalories: 180kcalCarbohydrates: 20gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 350mgPotassium: 200mgFiber: 3gSugar: 1gVitamin A: 400IUVitamin C: 10mgCalcium: 250mgIron: 1mg

Notes

For best crispiness, allow leftovers to cool completely and reheat in the oven. Store in an airtight container for up to 3 days, or freeze before baking for up to 2 months.

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