What the heck is this?
These little flavor bombs are tender artichoke hearts, coated in crispy golden breadcrumbs and showered with Parmesan, then roasted until they’re basically crunchy-on-the-outside, melty-on-the-inside snack heaven. Think: the kind of thing you pop in your mouth “just to taste” and then realize you’ve eaten half the tray. They’re giving appetizer energy, side dish status, and snack attack hero vibes all in one.
Perfect for game night, dinner parties, or when you want to trick yourself into thinking vegetables are exciting (because these truly are).
Why You’ll Love This Recipe
Ridiculously simple but tastes fancy.
Crispy outside, tender inside — texture goals.
You can make them in the oven, air fryer, or even pan-fry.
Serve as an appetizer, side dish, or on a salad to feel cultured.
They disappear fast — people will ask for the recipe.
The Stuff You’ll Need
1 can (14 oz) whole artichoke hearts, drained and patted dry
½ cup grated Parmesan cheese (the real deal, please)
½ cup breadcrumbs (panko = extra crispy)
1 egg
1 tbsp olive oil
½ tsp garlic powder
¼ tsp black pepper
Optional: fresh parsley, lemon wedges, or a pinch of chili flakes for garnish
Let’s Get Crispy
- Preheat & prep: Set your oven to 400°F (200°C) and line a baking sheet with parchment or foil.
- Bread those hearts: In one bowl, beat the egg. In another, mix breadcrumbs, Parmesan, garlic powder, and pepper. Dip each artichoke heart in egg, then roll it in the cheesy crumb mix. Press to coat well.
- Bake it up: Arrange on your baking sheet, drizzle with olive oil (or spritz with cooking spray), and bake for 18–22 minutes, flipping once halfway through, until golden brown and crispy.
- Serve & devour: Sprinkle with parsley or chili flakes, squeeze a little lemon on top, and serve hot. Bonus points if you pair them with a garlicky aioli or marinara dip.
Serving Suggestions
Serve on a platter with toothpicks for a bougie app.
Toss on top of a salad for extra crunch.
Pile over pasta or risotto for that crispy-cheesy upgrade.
Switch It Up
Use almond flour or GF breadcrumbs for a gluten-free version.
Add Italian seasoning or paprika to the breadcrumb mix.
Try it with hearts of palm for a fun twist.
Questions People Actually Ask
Q: Can I use frozen or fresh artichokes?
A: For sure! Just cook and drain them well first — moisture is the enemy of crisp.
Q: Can I make these in an air fryer?
A: Absolutely. Air fry at 390°F for about 10–12 minutes, shaking halfway.
Q: Do I need to serve them right away?
A: They’re best hot and crispy, but you can reheat in the oven or air fryer to bring the crunch back.
Parmesan Artichoke Hearts: Crispy, Cheesy, Golden Goodness
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These little flavor bombs are tender artichoke hearts, coated in crispy golden breadcrumbs and showered with Parmesan, then roasted until they’re basically crunchy-on-the-outside, melty-on-the-inside snack heaven. Think: the kind of thing you pop in your mouth “just to taste” and then realize you’ve eaten half the tray. They’re giving appetizer energy, side dish status, and snack attack hero vibes all in one.
Ingredients
1 can (14 oz) whole artichoke hearts, drained and patted dry
½ cup grated Parmesan cheese (the real deal, please)
½ cup breadcrumbs (panko = extra crispy)
1 egg
1 tbsp olive oil
½ tsp garlic powder
¼ tsp black pepper
Optional: fresh parsley, lemon wedges, or a pinch of chili flakes for garnish
Instructions
Preheat & prep: Set your oven to 400°F (200°C) and line a baking sheet with parchment or foil.
Bread those hearts: In one bowl, beat the egg. In another, mix breadcrumbs, Parmesan, garlic powder, and pepper. Dip each artichoke heart in egg, then roll it in the cheesy crumb mix. Press to coat well.
Bake it up: Arrange on your baking sheet, drizzle with olive oil (or spritz with cooking spray), and bake for 18–22 minutes, flipping once halfway through, until golden brown and crispy.
Serve & devour: Sprinkle with parsley or chili flakes, squeeze a little lemon on top, and serve hot. Bonus points if you pair them with a garlicky aioli or marinara dip.
Notes
Serve on a platter with toothpicks for a bougie app.
Toss on top of a salad for extra crunch.
Pile over pasta or risotto for that crispy-cheesy upgrade.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~180 per serving
- Protein: ~6g