Crispy Parmesan Artichoke Hearts Recipe
Crispy Parmesan Artichoke Hearts are a delicious and easy-to-make appetizer or side dish featuring tender artichoke hearts coated in a flavorful Parmesan and panko breadcrumb mixture, baked to golden perfection. This recipe offers a delightful crunch with a savory garlic and paprika seasoning, perfect for entertaining or a tasty snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Artichokes
- 4 cups canned or frozen artichoke hearts, drained and patted dry
- 3 tbsp olive oil
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 tsp garlic powder
- ½ tsp paprika
- Salt & black pepper, to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Coating: In a medium bowl, combine grated Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and black pepper. Mix thoroughly to evenly distribute all flavors.
- Coat Artichokes: Toss the artichoke hearts with olive oil to coat them lightly, then individually dredge each piece in the Parmesan-panko mixture, making sure each artichoke is well covered for maximum crispiness.
- Bake: Arrange the coated artichoke hearts evenly on the prepared baking sheet in a single layer. Bake in the preheated oven for 18 to 20 minutes, flipping the artichokes halfway through the cooking time to achieve an even golden and crispy texture.
- Serve: Remove from the oven and garnish with freshly chopped parsley if desired. Serve warm as a flavorful appetizer or side dish to complement your meal.
Notes
- Ensure artichoke hearts are thoroughly dried before coating to help the coating stick better and become crispier.
- Use fresh Parmesan for the best flavor; pre-grated can be used in a pinch.
- For an extra kick, sprinkle a pinch of cayenne pepper into the coating mix.
- This recipe can be made gluten-free by substituting panko breadcrumbs with gluten-free breadcrumbs.
- Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: parmesan, artichoke hearts, crispy appetizer, baked artichokes, easy snack, panko breadcrumb coating, garlic paprika seasoning
Find it online: https://maicook.com/crispy-parmesan-artichoke-hearts-recipe/