Description
These Crispy Parmesan Artichoke Hearts are a quick and easy appetizer featuring tender quartered artichoke hearts coated in a garlic butter, Parmesan, and breadcrumb mixture, then baked to golden, crispy perfection. This healthier alternative to fried snacks delivers a crunchy, cheesy coating with minimal oil, making it perfect for parties, gatherings, or a delicious everyday snack.
Ingredients
Scale
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
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and to make cleanup easier.
- Prepare the Artichokes: Drain the canned artichoke hearts and place them in a bowl. Pat them dry gently with paper towels to remove as much moisture as possible, which helps the coating crisp up during baking.
- Coat the Artichokes: In a small bowl, combine the melted unsalted butter with garlic powder. In another bowl, mix the grated Parmesan cheese and plain breadcrumbs together.
- Dip and Coat: Take each quartered artichoke heart and dip it first into the butter and garlic powder mixture, ensuring it is fully coated. Then roll each piece in the Parmesan and breadcrumb mixture until well covered. Arrange the coated artichokes in a single layer on the prepared baking sheet to ensure even cooking.
- Bake: Place the baking sheet in the preheated oven and bake for about 18 minutes. At the halfway point (around 9 minutes), turn each artichoke piece carefully to promote even browning on all sides. Bake until they are golden brown and crispy.
- Serve: Let the artichoke hearts cool slightly before transferring them to a serving plate. Serve warm with your favorite dipping sauces such as garlic aioli, marinara, or lemon-garlic yogurt dip.
Notes
- Patting the artichokes dry is essential for a crispy coating; excess moisture will prevent them from crisping up properly.
- Flipping the artichokes halfway through baking ensures even browning on all sides.
- For a crunchier texture, substitute plain breadcrumbs with panko breadcrumbs.
- Consider adding fresh or dried herbs like thyme, rosemary, or parsley to the melted butter for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a 350°F (175°C) oven for about 10 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: crispy artichoke hearts, Parmesan artichokes, baked artichoke appetizer, easy veggie snacks, cheesy artichoke recipe
