Can I use fresh artichoke hearts instead of canned?

Absolutely! If you're up for the extra prep, fresh artichoke hearts work beautifully. Steam them until tender before proceeding with the coating and baking steps. The flavor will be even more pronounced, though the convenience factor does decrease significantly.

My coating isn't sticking well to the artichokes. What am I doing wrong?

This typically happens when the artichokes are too wet. Make sure you're patting them very dry before dipping in butter. Also, try chilling the artichokes for 15 minutes before coating - the cold surface helps the butter solidify slightly, creating a better base for the breadcrumbs.

Can I make these in an air fryer?

Yes! These adapt wonderfully to air fryer cooking. Prepare them as directed, then cook at 375°F for about 8-10 minutes, shaking halfway through. You'll get an even crispier result with less oil.

Are artichoke hearts healthy?

Artichoke hearts are packed with nutrients! They're high in fiber, antioxidants, and several vitamins. While this recipe adds butter and cheese, it's still a vegetable-based appetizer that's more nutritious than many alternatives. For a lighter version, you can reduce the butter and use part-skim Parmesan.

Crispy Parmesan Artichoke Hearts Recipe

Description

A deliciously crispy and flavorful snack or appetizer, these Crispy Parmesan Artichoke Hearts are easy to make and irresistible. Coated in a buttery garlic mixture and crusted with a savory combination of Parmesan cheese and breadcrumbs, they’re baked to golden perfection. Perfect for entertaining or pairing with your favorite dip, these artichokes are a tasty way to elevate your snack game!

Ingredients

Units Scale

Artichokes

1 can (15 oz) quartered artichoke hearts, drained

Coating

1/4 cup unsalted butter, melted
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1/4 cup plain breadcrumbs

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Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
Prepare the Artichokes
Place the drained artichoke hearts in a bowl. Gently pat them dry with a paper towel to remove any excess moisture as this helps the coating stick better.
Prepare the Coatings
In a small bowl, mix the melted butter with garlic powder to create a flavorful butter mixture. In another bowl, combine the Parmesan cheese and breadcrumbs to create the dry coating.
Dip and Coat
Take each artichoke quarter and dip it into the butter mixture, ensuring it’s fully coated. Then, roll it in the breadcrumb and Parmesan mixture. Make sure each piece is evenly coated before placing it on the prepared baking sheet.
Bake
Bake the coated artichokes in the preheated oven for approximately 18 minutes. Turn them halfway through the cooking time to promote even browning. The artichokes are ready when they are golden and crispy.
Serve
Let the baked artichokes cool to room temperature before transferring them to a serving dish. Serve them as a delicious appetizer or snack, with or without your favorite dipping sauce.

Notes

Make sure to dry the artichokes thoroughly before coating to ensure the breadcrumbs stick properly.
For added flavor, sprinkle extra grated Parmesan cheese on top of the coated artichokes before baking.
These can be served with ranch dressing, marinara sauce, or aioli for an extra burst of flavor.
You can make these gluten-free by substituting plain breadcrumbs with gluten-free breadcrumbs.

Nutrition

Serving Size: 1 Serving
Calories: 160
Sugar: 1g
Sodium: 200mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 4g
Cholesterol: 25mg