Description
Crispy baked or fried artichoke hearts coated in Parmesan and breadcrumbs, perfect as an appetizer, snack, or side dish with a dipping sauce.
Ingredients
- 1 (14 oz) can artichoke hearts, drained and halved
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil or cooking spray (for baking)
- Marinara or aioli, for dipping
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Pat artichoke hearts dry with paper towels.
- Set up breading stations: flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs, Parmesan, garlic powder, salt, and pepper in a third.
- Dredge each artichoke heart in flour, then dip in egg, then coat in breadcrumb-Parmesan mixture.
- Place coated artichokes on prepared baking sheet. Drizzle lightly with olive oil or spray with cooking spray.
- Bake for 18-20 minutes, flipping halfway, until golden brown and crispy. (Alternatively, fry in hot oil until golden and drain on paper towels.)
- Serve hot with marinara or aioli for dipping.
Notes
- For extra crispiness, use panko breadcrumbs.
- Fresh or frozen artichokes can also be used—just thaw and drain well.
- Best eaten immediately while warm and crunchy.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: Italian