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