Baked Parmesan Artichoke Hearts
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.
Servings: 6 servings
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Recipe Notes:
Recipe adapted from Savory Experiments.
Store leftovers 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.
To freeze, follow 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.
You can use frozen artichoke hearts instead of canned, 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.