Crispy Parmesan Artichoke Hearts: The Ultimate Snack or Appetizer

Crispy Parmesan Artichoke Hearts: The Ultimate Snack or Appetizer

Looking for a snack or appetizer that’s both delicious and easy to make? These

Prep: min | Cook: min | Total: min

Servings: 4

Ingredients

• 1 can (14 oz) quartered artichoke hearts, drained and patted dry
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• Olive oil spray or cooking spray
• Marinara sauce or aioli for dipping (optional)
• Instructions:
• Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
• Prepare the Coating: In a shallow bowl, mix Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.
• Coat the Artichokes: Dip each artichoke heart into the beaten eggs, then roll in the Parmesan-panko mixture, ensuring they’re evenly coated.
• Arrange on Baking Sheet: Place the coated artichoke hearts on the prepared baking sheet. Lightly spray with olive oil or cooking spray to help them crisp up.
• Bake: Bake for 18-20 minutes, flipping halfway through, until golden brown and crispy.
• Serve: Let cool slightly before serving with marinara sauce, aioli, or your favorite dip.
• Nutritional Information:
• Calories: 150 kcal per serving
• Protein: 8g
• Carbohydrates: 12g
• Fat: 7g
• Fiber: 3g
• Sugar: 1g
• Tips for Perfect Crispy Parmesan Artichoke Hearts:
• Air Fryer Option: Cook at 375°F for 10-12 minutes for an extra crispy finish.
• Fresh or Frozen Option: If using fresh or frozen artichoke hearts, cook them until tender before coating.
• Cheese Variations: Swap Parmesan with Pecorino Romano for a slightly sharper flavor.
• Make Ahead: Coat the artichokes in advance and refrigerate until ready to bake.

Instructions

1. Preheat the : Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the : Coating: In a shallow bowl, mix Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper.
3. Coat the : Artichokes: Dip each artichoke heart into the beaten eggs, then roll in the Parmesan-panko mixture, ensuring they’re evenly coated.
4. Arrange on : Baking Sheet: Place the coated artichoke hearts on the prepared baking sheet. Lightly spray with olive oil or cooking spray to help them crisp up.
5. Bake: Bake for 18-20 minutes, flipping halfway through, until golden brown and crispy.
6. Serve: Let cool slightly before serving with marinara sauce, aioli, or your favorite dip.
7. Nutritional Information:: Servings: 4
8. Calories: 150 kcal per serving
9. Protein: 8g
10. Carbohydrates: 12g
11. Fat: 7g
12. Fiber: 3g
13. Sugar: 1g
14. Tips for Perfect Crispy Parmesan Artichoke Hearts:: Air Fryer Option: Cook at 375°F for 10-12 minutes for an extra crispy finish.
15. Fresh or : Frozen Option: If using fresh or frozen artichoke hearts, cook them until tender before coating.
16. Cheese : Variations: Swap Parmesan with Pecorino Romano for a slightly sharper flavor.
17. Make : Ahead: Coat the artichokes in advance and refrigerate until ready to bake.
18. These : Crispy Parmesan Artichoke Hearts are an irresistible snack or appetizer that’s sure to be a hit. Perfectly crunchy and full of flavor, they’re great for any occasion. Give this recipe a try and check out more tasty ideas on Chef Maniac!

Nutrition

• Calories: 150 kcal per serving
• Fat: 7g
• Carbs: 12g
• Protein: 8g

Rate This Recipe

Average Rating: 0 (0 votes)