Baked Parmesan Artichoke Hearts
Crispy, golden Baked Parmesan Artichoke Hearts are a flavor explosion waiting to happen! Canned artichokes get a glam-up with garlic, Parmesan, and herbs, baked to perfection. Serve with zesty aioli for a snack, side, or appetizer that disappears faster than your resolve to "just eat one."
Print
Pin
Servings: 6
Ingredients
- 2 14 oz cans artichoke hearts, drained and patted dry
- 1 tbsp olive oil
- 2 large eggs lightly beaten
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/3 cup finely grated Parmesan cheese
- 1/3 cup panko breadcrumbs or plain breadcrumbs
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Cooking spray for greasing
- Optional garnish: Fresh lemon wedges chopped parsley
Instructions
- Preheat Oven & Prep Pan: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
- Coat Artichokes: In a medium bowl, toss the drained artichoke hearts with olive oil until evenly coated.
- Prepare Breading Mixture: In a separate bowl, combine the garlic powder, Italian seasoning, Parmesan cheese, panko breadcrumbs, salt, and pepper. Mix thoroughly.
- Set Up Dredging Station: Place the beaten eggs in a shallow bowl. Arrange the breadcrumb mixture in a second shallow bowl.
- Bread Artichokes: Working one at a time, dip each artichoke heart into the egg mixture, allowing excess to drip off, then coat thoroughly in the Parmesan breadcrumb mixture. Press gently to adhere.
- Arrange & Bake: Arrange in a single layer on the prepared baking sheet. Bake for 10 minutes, then carefully flip each piece using tongs. Continue baking for 8–10 minutes or until golden brown and crisp.
- Serve: Transfer to a serving platter. Squeeze fresh lemon juice over the top and sprinkle with parsley, if desired. Serve immediately with aioli, marinara, or ranch dressing.
Notes
For extra crispiness, ensure artichokes are thoroughly dried before coating.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!