Crispy Parmesan Artichoke Hearts Recipe
Crispy Parmesan Artichoke Hearts are a deliciously crunchy and flavorful appetizer or snack featuring tender artichoke hearts coated with a crispy mixture of parmesan cheese, panko breadcrumbs, and aromatic herbs, baked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Artichokes
- 1 can (14 oz) artichoke hearts, drained and rinsed
Coating Mixture
- 1 cup freshly grated parmesan cheese
- 1 cup panko breadcrumbs
- 2 tsp garlic powder
- 2 tsp dried oregano
- Salt and pepper to taste
Others
- 3 tbsp extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the artichoke hearts.
- Prepare Artichokes: Pat the drained artichoke hearts dry with paper towels to remove excess moisture, ensuring a crispier coating.
- Make Coating Mix: In a bowl, combine freshly grated parmesan cheese, panko breadcrumbs, garlic powder, dried oregano, salt, and pepper. Mix thoroughly for even flavors.
- Coat Artichokes: Using tongs, coat each artichoke heart evenly with extra virgin olive oil. Then roll each piece thoroughly in the parmesan and breadcrumb mixture until fully coated on all sides.
- Arrange for Baking: Place the coated artichoke hearts on a parchment-lined baking sheet, spacing them apart to ensure crispiness and even baking.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the coating is golden brown and crisp.
- Cool and Serve: Allow the artichoke hearts to cool slightly before serving. Enjoy them plain or with marinara sauce for dipping.
Notes
- Patting the artichoke hearts dry is crucial for a crispy texture.
- You can substitute dried oregano with Italian seasoning if preferred.
- For a gluten-free option, use gluten-free panko breadcrumbs.
- Serve with marinara or your favorite dipping sauce for added flavor.
- These can be prepared ahead and reheated in a hot oven to restore crispiness.
Nutrition
- Serving Size: 1/4 of the recipe (about 4-5 artichoke hearts)
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 15mg
Keywords: Crispy, Parmesan, Artichoke Hearts, Appetizer, Vegetarian, Baked Snack
Find it online: https://mixitwitjoe.com/crispy-parmesan-artichoke-hearts-recipe/
