A deliciously crispy and flavorful appetizer featuring tender artichoke hearts coated in a savory parmesan and panko breadcrumb mixture, baked to golden perfection. Perfect for serving as a snack or starter with a side of marinara sauce.
Total Time:40 minutes
Yield:4 servings
Ingredients
Main Ingredients
1 can (14 oz) artichoke hearts, drained and rinsed
1 cup freshly grated parmesan cheese
1 cup panko breadcrumbs
2 tsp garlic powder
2 tsp dried oregano
3 tbsp extra virgin olive oil
Salt and pepper to taste
Instructions
Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it is hot enough for crisping the artichoke hearts.
Dry Artichokes: Pat the drained artichoke hearts dry using paper towels to remove excess moisture for better coating adherence and crispiness.
Mix Coating: In a mixing bowl, combine the parmesan cheese, panko breadcrumbs, garlic powder, dried oregano, salt, and pepper to create the flavorful coating mixture.
Coat Artichokes: Using tongs, dip each artichoke heart into the olive oil to coat evenly, then roll it thoroughly in the breadcrumb mixture until fully covered on all sides.
Arrange for Baking: Place the coated artichoke hearts spaced evenly on a parchment-lined baking sheet, ensuring they do not touch to allow even crisping.
Bake: Bake in the preheated oven for 30 minutes, or until the coating is golden brown and crispy.
Cool and Serve: Remove from oven and let the artichoke hearts cool slightly before serving. Enjoy them plain or with marinara sauce for dipping.
Notes
For extra crispiness, you can spray the coated artichokes lightly with cooking spray before baking.
Use freshly grated parmesan cheese rather than pre-grated for best flavor and texture.
Make sure to dry the artichokes thoroughly to avoid sogginess.
These artichoke hearts can be served with a variety of dips such as marinara, ranch, or aioli.
If you prefer a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
