Crispy Parmesan Artichoke Hearts for Irresistible Snacking

Crispy Parmesan Artichoke hearts offer an irresistible crunch and savory flavor, making them a perfect appetizer for any gathering.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 hearts

Course: Appetizers

Cuisine: Italian

Calories: 160

Ingredients Equipment Method Nutrition Notes

Ingredients

Coating

1 can Artichoke Hearts Use canned or frozen; drain and dry well.
1 cup Parmesan Cheese Aged and finely grated.
1 cup Panko Breadcrumbs For crispy texture; crushed cornflakes can be a gluten-free alternative.
2 large Eggs Beaten; can substitute with flax eggs for vegan option.
1/2 cup All-Purpose Flour Use gluten-free flour if needed.
1 teaspoon Garlic Powder Adds savory flavor.
1 teaspoon Salt Adjust to taste.
1/2 teaspoon Black Pepper Adjust to taste.
as needed Olive Oil Spray Use a light hand.

Equipment

Oven
Baking Sheet
Mixing Bowls
Paper towels

Method

Preparation

Preheat your oven to 400°F (200°C). Drain and dry the artichoke hearts thoroughly.
Gather three bowls: one for flour mixed with salt and pepper, one for beaten eggs, and one for panko breadcrumbs, garlic powder, and Parmesan.
Dredge each artichoke heart in the flour, then dip in egg, and finally coat with the panko mixture.
Arrange the coated artichokes on a parchment-lined baking sheet and lightly spray with olive oil.
Bake for 20-25 minutes, turning halfway through until golden brown and crispy.
Cool for a few minutes before serving with your favorite dipping sauce.

Nutrition

Serving: 5heartsCalories: 160kcalCarbohydrates: 18gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 400mgPotassium: 120mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 6mgCalcium: 15mgIron: 8mg

Notes

For best results, ensure artichoke hearts are dried thoroughly. Experiment with spices for additional flavor flair.

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