Looking for a snack or appetizer that’s both delicious and easy to make? These Crispy Parmesan Artichoke Hearts deliver a delightful crunch paired with savory flavors that are sure to impress. I discovered this recipe on Chef Maniac, and it’s a game-changer for parties, gatherings, or even a solo indulgence.
Why You’ll Love Crispy Parmesan Artichoke Hearts
These artichoke hearts are a perfect blend of crispy texture and rich Parmesan flavor. They’re quick to prepare, packed with nutrients, and versatile enough to pair with your favorite dips or sauces. Whether you’re entertaining guests or treating yourself, this recipe is a winner.
Crispy Parmesan Artichoke Hearts Recipe
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:
Servings: 4
- 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.
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!
Crispy Parmesan Artichoke Hearts: The Ultimate Snack or Appetizer
Ingredients
- 2 cups grated Parmesan cheese
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 teaspoons paprika
- 4 teaspoons salt
- 4 teaspoons black pepper
- 1 can (14 oz) artichoke hearts, drained and patted dry
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper.
- In another bowl, beat the eggs until well mixed.
- Dip each artichoke heart into the beaten eggs, allowing any excess to drip off, then coat it in the Parmesan breadcrumb mixture.
- Place the coated artichoke hearts onto the prepared baking sheet in a single layer.
- Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
- Remove from the oven and let cool slightly before serving. Enjoy with your favorite dipping sauce!
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