These Baked Parmesan Artichoke Hearts are a crispy, flavorful snack or side that’s both satisfying and nutritious.
Packed with fiber-rich artichokes and protein from eggs and parmesan, they offer a wholesome, plant-forward boost while staying low in saturated fat.
Quick to prepare and oven-baked, they’re perfect for effortless weekday appetizers, meal prep, or healthy snacking.
Baked Parmesan Artichoke Hearts
Equipment
- 1 Baking sheet
- 1 sheet of parchment paper
- 2 small mixing bowls
- 1 Medium mixing bowl
- Cooking Spray
Ingredients
- 2 cans 14 oz each artichoke hearts, drained and patted dry
- 1 tablespoon olive oil
- 2 large eggs lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ⅓ cup grated Parmesan cheese
- ⅓ cup panko or plain bread crumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat and Prepare Baking Sheet: Begin by preheating your oven to 425°F (220°C). While the oven warms, line a baking sheet with parchment paper to prevent sticking and ensure even cooking. Lightly spray the parchment with cooking spray for extra non-stick protection. This step ensures that your artichoke hearts will bake evenly and develop a crispy exterior without sticking to the pan.
- Prepare Artichokes: Drain the artichoke hearts thoroughly and gently pat them dry with a paper towel. Removing excess moisture is crucial, as it helps the coating stick better and ensures the hearts crisp up nicely in the oven. Place the dried artichokes in a small bowl, drizzle with 1 tablespoon of olive oil, and gently toss until each heart is lightly coated.
- Make the Seasoned Coating: In a medium mixing bowl, combine 1/3 cup finely grated Parmesan cheese, 1/3 cup panko or plain bread crumbs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly with a spoon or whisk until all ingredients are evenly incorporated. This mixture will form a flavorful, crunchy coating for the artichoke hearts.
- Beat the Eggs: In a small bowl or shallow dish, crack and lightly beat 2 large eggs until the yolks and whites are fully combined. The eggs act as a binding agent, helping the seasoned coating adhere perfectly to each artichoke heart, creating that signature golden crunch when baked.
- Coat the Artichokes – Egg Dip: Take one artichoke heart at a time and gently dip it into the beaten egg mixture, ensuring all sides are lightly covered. This step allows the dry coating to stick evenly and prevents it from falling off during baking. Shake off any excess egg before moving to the next step.
- Coat the Artichokes – Parmesan Mixture: Immediately transfer the egg-coated artichoke heart to the seasoned Parmesan and breadcrumb mixture. Press gently on each side to ensure the coating adheres thoroughly, covering the heart in a uniform layer of flavorful crunch. Repeat this process for all remaining artichoke hearts.
- Arrange on Baking Sheet: Carefully place each coated artichoke heart on the prepared baking sheet, spacing them slightly apart to allow hot air to circulate evenly. This prevents them from steaming and ensures maximum crispiness.
- Bake Until Golden and Crisp: Transfer the baking sheet to the preheated oven and bake for 18–20 minutes, flipping the artichokes halfway through the cooking time for even browning. Keep a close eye on them during the final minutes to avoid over-browning. The artichoke hearts should emerge golden, crispy, and fragrant.
- Optional Garnish and Flavor Boost: Once baked, remove the artichokes from the oven and let them cool for a couple of minutes. For extra freshness and visual appeal, squeeze a little fresh lemon juice over the top and sprinkle with chopped parsley. This enhances the flavor and adds a bright, zesty note.
- Serve with Dipping Sauce: Serve the crispy baked artichoke hearts warm with your choice of dipping sauce. Classic options include aioli, ranch, marinara, or a simple garlic yogurt dip. These versatile bites are perfect as an appetizer, snack, or side dish and pair beautifully with a variety of sauces.
Notes
- For the crispiest artichoke hearts, remove as much moisture as possible by patting drained hearts dry. Excess water prevents the coating from sticking and reduces crispiness.
- Feel free to substitute panko with almond flour or crushed cornflakes for a different texture or a gluten-free version.
- Use freshly grated Parmesan instead of pre-grated for richer flavor and better melting.
- Flash-freeze coated hearts before baking if preparing in bulk—this keeps them from sticking together and maintains their shape.
- A light drizzle of olive oil over the top before baking can boost crispness and enhance golden color.
Chef’s Secrets For Crispy Artichokes
To achieve perfectly golden, crunchy artichoke hearts every time, the dryness of the hearts is key—pat them thoroughly and remove any excess liquid.
The coating should be applied evenly dip first in egg, then press into the cheese and breadcrumb mixture.
Don’t overcrowd the baking sheet; give each heart space to bake in hot, circulating air.
For extra flavor depth, try adding a pinch of smoked paprika or cayenne to the coating.
Finally, flipping the hearts halfway ensures even browning on all sides, making them irresistible and uniformly crisp.
Serving Suggestions For Maximum Enjoyment
These baked artichokes are versatile and pair beautifully with a range of dips and accompaniments.
Serve them alongside creamy aioli, zesty marinara, or herby ranch.
For a light appetizer platter, add roasted red peppers, olives, or cherry tomatoes for color and freshness.
They also make an excellent side to grilled meats, seafood, or a simple leafy salad.
For casual snacking, arrange them on a platter with toothpicks for party-friendly finger food.
A squeeze of fresh lemon juice and a sprinkle of parsley elevate the presentation and flavor.
Storage Tips To Keep Crispy
Store leftover artichoke hearts in an airtight container in the refrigerator for up to 4–5 days.
Reheat carefully to maintain crispiness a hot skillet with a drizzle of olive oil, an air fryer at 300°F for 2 minutes, or an oven at 350°F for 10 minutes, flipping halfway, works best.
You can also freeze uncooked, coated artichoke hearts for up to 3 months; flash-freeze on a tray, then transfer to a sealed container.
When ready to bake, thaw completely, pat dry, and follow the original baking instructions for best results.
Frequently Asked Questions
1. Can I use frozen artichoke hearts?
Yes! Ensure they are completely thawed and patted dry before coating and baking. Excess moisture can make the coating soggy, so thorough drying is essential for crispiness.
2. Can I make this recipe gluten-free?
Absolutely. Replace panko breadcrumbs with gluten-free panko, crushed nuts, or almond flour. The texture may vary slightly, but the result will still be deliciously crispy.
3. Can I bake without eggs?
Yes, try an egg substitute like unsweetened yogurt, aquafaba, or a flaxseed-water mixture. These alternatives help the coating stick while keeping the recipe plant-based if desired.
4. How do I prevent soggy artichokes?
Drying the hearts well and spacing them on the baking sheet are key. Avoid overcrowding, and flip halfway for even browning. A light drizzle of oil enhances crispiness.
5. What dips pair best with these artichokes?
Creamy aioli, herbed ranch, or classic marinara work perfectly. For a unique twist, try lemon-tahini sauce, garlic yogurt dip, or pesto. These add flavor contrast and complement the nutty, cheesy coating.
