Name: Crispy Parmesan Artichoke Hearts Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 can (15 oz) quartered artichoke hearts, drained; ¼ cup unsalted butter, melted; ½ teaspoon garlic powder; ¼ cup grated Parmesan cheese; ¼ cup plain breadcrumbs

Jump to Recipe

Introduction

If you’re looking for a quick and tasty appetizer or snack, these Crispy Parmesan Artichoke Hearts are the perfect solution. Baked to crispy perfection with a crunchy, cheesy coating, they offer a delicious contrast to tender artichoke centers. Easy to prepare, they’re ideal for parties, gatherings, or a flavorful treat at home.

The image shows a white plate filled with many golden-brown artichoke halves, each covered with a crunchy layer of toasted breadcrumbs and grated cheese. The artichokes are cut to show their layered pale yellow and light green leaves inside, with the crispy topping decorating the flat side facing up. Small bits of fresh green parsley are sprinkled over the whole dish, adding a touch of color. The plate sits on a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) quartered artichoke hearts, drained
¼ cup unsalted butter, melted
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
¼ cup plain breadcrumbs

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside to prevent sticking and ease cleanup.
Step 2: Drain the artichoke hearts and gently pat them dry with a paper towel to remove excess moisture for a crispier crust.
Step 3: In a small bowl, mix the melted butter with garlic powder. In another bowl, combine grated Parmesan cheese and breadcrumbs.
Step 4: Dip each artichoke quarter into the butter mixture, then roll it in the Parmesan and breadcrumb mixture to coat fully. Arrange the coated artichokes in a single layer on the prepared baking sheet.
Step 5: Bake for about 18 minutes, turning the artichokes halfway through to ensure even browning. They are ready when golden and crispy.
Step 6: Let cool slightly before transferring to a serving dish. Enjoy them alone or with your favorite dipping sauce.

Tips & Variations

Pat artichokes dry thoroughly to achieve the best crispy texture.
Flip the artichokes halfway through baking to get an even golden crust.
Use freshly grated Parmesan cheese for richer flavor and better texture.
Replace plain breadcrumbs with panko for extra crunch.
Add fresh or dried herbs like thyme, rosemary, or parsley to the melted butter for a fragrant twist.
Serve with dipping sauces such as marinara, garlic aioli, or a lemon-garlic yogurt dip for added flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10 minutes to restore their crispiness.

How to Serve

The image shows a white plate filled with golden brown baked artichoke halves, each cut side up. Each artichoke piece has a crunchy, textured breadcrumb layer on top that is evenly browned with crispy edges. The artichoke layers underneath are pale yellow-green with a soft look. Small green parsley bits are scattered over the artichokes, adding a pop of color. The plate rests on a white marbled surface, and the close-up shot highlights the crispy texture and moist inside of the artichokes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, fresh artichokes can be used, but they must be cooked and quartered before coating and baking. Canned artichoke hearts are a convenient and quick option for this recipe.

Can I make these artichoke hearts ahead of time?

They are best enjoyed fresh and crispy, but you can prepare them in advance and reheat in the oven just before serving to regain their crunch.