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Baked Parmesan Artichoke Hearts makes the best appetizer, side dish, or snack. Artichoke Hearts are coated in a garlic and parmesan mixture and then baked until perfectly crisp. Serve with your favorite aioli sauce and you’ll be making these crispy beauties on the regular.
I love everything about these crispy baked Artichoke Hearts. They always make the most delicious appetizer and you can whip these up in less than 45 minutes. Perfectly crispy and slightly crunchy on the outside and tender on the inside.
The parmesan garlic coating takes these artichoke hearts to the next level. You will be hooked the first time you make these. Serve them up with your favorite aioli, ranch dressing, marinara sauce, or enjoy them just as they are with a squeeze of lemon juice.
Besides these Artichoke Hearts being delicious, they are BAKED not fried so they make a healthier alternative to the classic deep-fried artichoke hearts that we all love. This recipe can easily be doubled so it’s super easy to make if you need these for a party or larger gathering.
Artichoke hearts: you can use canned or frozen. It’s important to pat dry the artichoke hearts. I don’t recommend using marinated artichoke hearts as there is more oil and it could make these soggy during the baking process.
Olive oil: you can also use canola or vegetable oil.
Eggs: used to help hold the ingredients on the artichoke hearts and adds crunchiness. You can also use egg whites if you prefer.
Garlic powder: adds the garlic flavor. If you love garlic you can use more than what the recipe calls for. You can also add onion powder for more flavor.
Italian seasoning: adds just the perfect amount of flavor. The blend usually consists of basil, oregano, rosemary, thyme, and marjoram.
Parmesan cheese: you can use either grated or finely shredded. I always prefer grating or shredding my own.
Panko bread crumbs: you can also use plain or Italian seasoned bread crumbs.
Salt and pepper: for taste.
HOW TO BAKE ARTICHOKE HEARTS
PREHEAT OVEN. Line a baking sheet with parchment paper and coat lightly with cooking spray. Set aside.
CAN YOU USE FROZEN ARTICHOKE HEARTS?
Yes, you definitely can! If you use frozen artichoke hearts, make sure to thaw the hearts completely before. Once thawed, pat them dry with a paper towel. It’s essential to get as much liquid out as possible to ensure crispy hearts.
THESE BAKED ARTICHOKE HEARTS ARE
Baked not fried! These are even better than deep-friend artichoke hearts in my option because they have so much flavor and who can resist the combination of parmesan cheese and garlic?
Easy to whip up. They take less than 15 minutes of prep time and bake for 20 minutes in the oven so you can have this easy appetizer ready in less than 45 minutes.
Perfect to bring to parties, gatherings, holidays, and easy to feed a large crowd. These are a fun finger food and easy to serve.
Coated with a delicious garlic parmesan coating that makes these extra crispy. The center is tender, soft, and artichokes are a superfood so you can feel good about eating these.
LEFTOVERS + STORAGE
If you have any leftovers, you can easily store them in an airtight container in the refrigerator for up to 4-5 days. The best way to reheat them to maintain the crispiness is to either reheat in a pan or skillet with a little oil, in the air fryer at 300 degrees F for 2 minutes or the oven 350 degrees F for 10 minutes, flipping halfway for both methods.
You can make these by following recipe steps 1 through 5. Once the hearts are coated, place them in the freezer to flash freeze for 30 minutes, then transfer them to a heavy-duty ziplock bag or airtight container and freeze for up to 3 months.
When ready to bake, thaw completely, then place on a baking sheet lined with parchment paper and bake according to recipe instructions.
MORE EASY APPETIZER RECIPES
- Italian Pinwheels
- Easy Caprese Salad
- Baked Mozzarella Sticks
- Baked Potato Skins
- Antipasto Skewers
- Corn Fritters
- Deviled Eggs
- Cheesy Broccoli Bites
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Baked Parmesan Artichoke Hearts
- 2 14 ounce cans artichoke hearts drained and patted dry
- 1 tablespoon olive oil
- 2 whole eggs lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/3 cup parmesan cheese finely grated
- 1/3 cup panko or plain bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and coat lightly with cooking spray. Set aside.
- Place the artichoke hearts in a small bowl and coat with olive oil.
- In a medium bowl, mix together the garlic powder, Italian seasoning, parmesan cheese, panko, salt, and pepper. Stir until combined.
- Add the eggs to a small bowl or shallow bowl and lightly beat.
- Dip each artichoke heart in the egg mixture, then in the seasoned cheese mixture.
- Place on the prepared baking sheet and bake for 18-20 minutes, flipping halfway. Serve with aioli dipping sauce, ranch dressing, marinara sauce, or your favorite dipping sauce.
- Optional: squeeze fresh lemon juice on top of the baked artichoke hearts for even more fresh flavor. Garnish with chopped parsley.