Description
These baked artichoke hearts are crispy on the outside, tender on the inside, and packed with flavor! Coated in a garlic-Parmesan breadcrumb mixture, they make the perfect appetizer, side dish, or snack. Serve them with a zesty dipping sauce for an extra burst of flavor!
Ingredients
Scale
- 1 can (14 oz) or 1 jar (12–16 oz) artichoke hearts (drained, patted dry, and halved if large)
- 2 tbsp olive oil
- 1/2 cup breadcrumbs (Panko for extra crispiness or regular breadcrumbs)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for color and a mild smoky flavor)
- 1 tbsp chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Optional Dipping Sauce:
- 1/2 cup mayonnaise or Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/2 tsp garlic powder
Instructions
Step 1: Prep the Artichokes
- Preheat oven to 400°F (200°C).
- Drain the artichoke hearts and pat them dry with paper towels.
- Place them in a bowl and toss with olive oil to coat evenly.
Step 2: Make the Coating
- In a separate bowl, mix together breadcrumbs, Parmesan, garlic, salt, pepper, and paprika.
- Toss the artichokes in the breadcrumb mixture, pressing gently so the coating sticks.
Step 3: Bake the Artichokes
- Arrange the coated artichoke hearts in a single layer on a lined baking sheet.
- Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.
Step 4: Serve & Enjoy
- Sprinkle with fresh parsley and serve hot with lemon wedges.
- (Optional) Mix the ingredients for the dipping sauce and serve on the side.
Serving Suggestions
- Serve as an appetizer with marinara or aioli.
- Add to a salad or pasta dish for extra texture.
- Pair with grilled chicken or fish for a Mediterranean-inspired meal.
Notes
- Air Fryer Method: Bake at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.
- Gluten-Free? Use gluten-free breadcrumbs or crushed almonds.
- Extra Crunchy? Double-coat the artichokes by dipping them in whisked egg before rolling in breadcrumbs.