Name: Crispy Parmesan Artichoke Hearts Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound artichoke hearts, canned or fresh, trimmed; 1/2 cup Parmesan cheese, finely grated; 1/2 cup breadcrumbs; 1 teaspoon garlic powder; Salt and pepper, to taste; 1 teaspoon dried parsley or Italian seasoning (optional); 2 tablespoons olive oil

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Introduction

Crispy Parmesan Artichoke Hearts are a deliciously crunchy and flavorful appetizer or side dish. Coated with a savory blend of Parmesan cheese and breadcrumbs, these artichokes bake up golden and irresistible. Perfect for snacking or serving at gatherings, they bring a delightful twist to a classic vegetable.

Ingredients

1 pound artichoke hearts, canned or fresh, trimmed
1/2 cup finely grated Parmesan cheese
1/2 cup breadcrumbs
1 teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons olive oil
1 teaspoon dried parsley or Italian seasoning (optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C) or your air fryer to 400°F (200°C).
Step 2: In a mixing bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, salt, pepper, and optional dried herbs.
Step 3: Line a baking sheet with parchment paper or lightly grease the air fryer basket to prepare your cooking vessel.
Step 4: Pat the artichoke hearts dry, then toss them with olive oil to coat evenly.
Step 5: Coat the oiled artichoke hearts with the Parmesan breadcrumb mixture, ensuring each piece is well covered.
Step 6: Spread the artichokes in a single layer on the prepared baking sheet or air fryer basket.
Step 7: Bake for 15–20 minutes, flipping halfway through, or air fry for 10–12 minutes until they are golden brown and crispy.
Step 8: Check for even crisping and adjust the seasoning if needed before serving.
Step 9: Serve warm with a squeeze of lemon or your favorite dipping sauce.

Tips & Variations

For extra crispiness, try using panko breadcrumbs instead of regular breadcrumbs.
If using fresh artichokes, blanch them before coating to ensure tenderness.
Add a pinch of smoked paprika or cayenne pepper to the coating mix for a spicy kick.
Serve with aioli or marinara sauce for added flavor.

Storage

Store any leftover crispy Parmesan artichoke hearts in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 375°F (190°C) for about 5–7 minutes to restore crispiness. Avoid microwaving as it may make the coating soggy.

How to Serve

The image shows a white plate filled with crispy baked artichoke halves, each cut into thick wedge shapes with layers of tender, pale yellow-green leaves visible inside. The artichokes are coated in a golden-brown crumbly crust with a rough texture, sprinkled with small green parsley pieces for color contrast. The artichokes are tightly packed on the plate with a white marbled surface beneath, adding a clean and bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichoke hearts for this recipe?

Yes, you can use frozen artichoke hearts. Make sure to thaw and pat them dry thoroughly before coating to prevent sogginess.

Can I bake these without oil?

Olive oil helps the coating crisp up nicely and adds flavor, so it’s best not to omit it. However, you can use a light spray of oil as a lower-fat alternative.