Description
Crispy and flavorful baked Parmesan artichoke hearts coated with a seasoned breadcrumb mixture, perfect as a delicious vegetarian appetizer. This easy recipe features tender artichoke hearts baked to golden perfection and garnished with fresh parsley and lemon wedges for a tasty, crowd-pleasing snack or starter.
Ingredients
Scale
Ingredients
- 2 cans (14 oz each) quartered artichoke hearts, drained and patted dry
- 1/2 cup grated Parmesan cheese
- 1/3 cup seasoned breadcrumbs
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Breadcrumb Mixture: In a medium bowl, combine grated Parmesan cheese, seasoned breadcrumbs, garlic powder, salt, and black pepper to create a flavorful coating for the artichokes.
- Coat Artichokes with Olive Oil: Place the drained and thoroughly patted dry artichoke hearts into a large bowl. Drizzle with olive oil and toss gently until all pieces are evenly coated.
- Add Breadcrumb Mixture: Add the breadcrumb and Parmesan mixture to the oiled artichokes. Toss well to ensure each artichoke heart is coated evenly with the mixture.
- Arrange on Baking Sheet: Spread the coated artichoke hearts in a single layer on the prepared baking sheet, leaving a little space between each piece for even cooking.
- Bake: Bake in the preheated oven for 20 to 25 minutes. Flip the artichokes halfway through baking to promote even browning and crispiness.
- Optional Broiling for Extra Crispiness: For an extra crispy finish, broil the artichokes for the last 1 to 2 minutes, keeping a close watch to prevent burning.
- Serve: Remove from the oven and serve warm. Garnish with chopped fresh parsley and lemon wedges if desired to add freshness and a citrus zing.
Notes
- For extra crispiness, broil the artichokes for the last 1–2 minutes of baking, watching carefully to avoid burning.
- You can substitute canned artichoke hearts with fresh or frozen ones. Make sure to cook and dry them thoroughly before coating.
