Description
This Baked Parmesan Artichoke Hearts recipe offers a crispy, flavorful appetizer featuring tender artichoke hearts coated in a seasoned Parmesan breadcrumb mixture and baked to golden perfection. Perfect as a snack or side dish, these artichokes pair wonderfully with marinara or aioli dipping sauces and are a delicious Mediterranean-inspired vegetarian treat.
Ingredients
Scale
Ingredients
- 1 (14 oz) can quartered artichoke hearts, drained and patted dry
- 1/3 cup grated Parmesan cheese
- 1/3 cup breadcrumbs (regular or panko)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Breadcrumb Mixture: In a medium bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, dried Italian seasoning, salt, and black pepper evenly to create the flavorful coating.
- Coat Artichokes: Toss the drained and dried artichoke hearts with olive oil until they are well coated, then gently roll them in the breadcrumb mixture to coat thoroughly on all sides.
- Arrange on Baking Sheet: Place the coated artichoke hearts in a single layer on the prepared baking sheet to ensure even cooking and crispiness.
- Bake: Bake in the preheated oven for 18–20 minutes, flipping the artichokes once halfway through baking to achieve a golden brown and crispy texture on all sides.
- Serve: Remove from the oven and let cool slightly. Garnish with chopped fresh parsley if desired. Serve warm as a delicious appetizer or side dish.
Notes
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- This recipe makes a great appetizer or side dish and pairs well with marinara sauce or aioli for dipping.
