Crispy Parmesan Artichoke Hearts Recip
Description
Crispy Parmesan Artichoke Hearts are a delicious appetizer or snack with a golden, crunchy coating of breadcrumbs and Parmesan cheese. They have a creamy, tangy interior thanks to the marinated artichokes, which complement the crispy crust. These artichokes are perfect for dipping in aioli, marinara, or a simple lemon-garlic yogurt sauce.
Ingredients
For the Artichokes:
1 (14-ounce) can or jar of artichoke hearts (drained and patted dry)
½ cup grated Parmesan cheese
½ cup panko breadcrumbs (or regular breadcrumbs)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika (optional)
¼ teaspoon salt
¼ teaspoon black pepper
1 large egg
1 tablespoon milk (or water)
½ cup all-purpose flour
2 tablespoons olive oil (for baking) or more for frying
For the Dipping Sauce (Optional):
½ cup mayonnaise or Greek yogurt
1 clove garlic, minced
1 tablespoon lemon juice
½ teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Step 1: Prepare the Coating
Preheat your oven to 400°F (200°C) or heat oil in a frying pan to 350°F (175°C) if frying.
In a bowl, mix the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper.
In another bowl, whisk the egg with milk (or water).
Place the flour in a separate bowl.
Step 2: Coat the Artichokes
Roll each artichoke heart in flour, shaking off excess.
Dip into the egg mixture, ensuring full coverage.
Roll in the Parmesan-panko mixture, pressing gently to coat well.
Step 3: Cook the Artichokes
For Baking:
Place the coated artichokes on a parchment-lined baking sheet.
Drizzle with olive oil or spray with cooking spray.
Bake for 20-25 minutes, flipping halfway, until crispy and golden brown.
For Frying:
Heat about ½ inch of oil in a pan over medium heat.
Fry the artichokes for about 2-3 minutes per side until golden brown.
Remove and drain on a paper towel-lined plate.
Step 4: Make the Dipping Sauce (Optional)
Mix all dipping sauce ingredients in a small bowl.
Adjust seasoning as needed.
Step 5: Serve
Serve immediately with dipping sauce and a wedge of lemon for extra brightness.
Nutritional Information (Per Serving, Approx. 6 Servings)
Calories: 180
Protein: 7g
Carbohydrates: 15g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 40mg
Sodium: 320mg
Fiber: 3g
Sugar: 1g
(Note: Nutrition varies depending on frying vs. baking and portion size.)
Cooking Time
Prep Time: 10 minutes
Cooking Time: 20 minutes (baked) or 6 minutes (fried)
Total Time: 30 minutes (baked) or 16 minutes (fried)
FAQ (Frequently Asked Questions)
Q1: Can I use fresh artichokes instead of canned or jarred?
Yes, but you must cook and trim them first. Boil fresh artichokes until tender, remove the leaves and fuzzy choke, and use the hearts.
Q2: How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness.
Q3: Can I make these in an air fryer?
Yes! Air fry at 375°F (190°C) for 12-15 minutes, shaking halfway through.
Q4: What can I serve with these?
They pair well with marinara, ranch dressing, tzatziki, or lemon-garlic aioli.
Q5: Are these gluten-free?
Use gluten-free panko and flour to make this recipe gluten-free