Description
Crispy Parmesan Artichoke Hearts are a deliciously golden and crunchy appetizer or snack. Quartered artichoke hearts are coated in a buttery garlic mixture, then rolled in a savory blend of Parmesan cheese and breadcrumbs before being oven-baked to crispy perfection. This easy-to-make recipe yields flavorful bites that are perfect for sharing or enjoying with a dipping sauce.
Ingredients
Scale
Artichokes
- 1 can (15 oz) quartered artichoke hearts, drained
Coating Mixture
- ¼ cup unsalted butter, melted
- ½ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
- ¼ cup plain breadcrumbs
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Prepare the Artichokes: Drain the artichoke hearts thoroughly and pat them dry using a paper towel to remove any excess moisture, ensuring the coating sticks better.
- Coat the Artichokes: In a small bowl, combine the melted unsalted butter with the garlic powder to create a flavorful butter mixture.
- Prepare the Parmesan Mixture: In a separate bowl, mix together the grated Parmesan cheese and plain breadcrumbs evenly to form the dry coating.
- Dip and Coat: Dip each quartered artichoke heart into the garlic butter mixture, ensuring it is well coated. Then roll it thoroughly in the Parmesan and breadcrumb mixture to cover all sides.
- Arrange for Baking: Place the coated artichoke hearts onto the prepared baking sheet spaced evenly to allow for crisping.
- Bake: Bake in the preheated oven for about 18 minutes, turning the artichokes halfway through the baking time to achieve even golden browning and crispiness.
- Serve: Allow the artichokes to cool slightly after baking. Serve warm on their own or with your favorite dipping sauce for a delightful snack or appetizer.
Notes
- Ensure the artichokes are well dried to help the coating adhere and become crispy.
- Turning the artichokes halfway through baking promotes even crispness and browning.
- Use plain breadcrumbs for the best texture; panko can also be substituted for extra crunch.
- This recipe can be doubled easily for larger gatherings.
- Leftovers can be stored in the refrigerator and reheated in the oven to maintain crispiness.
