Baked Parmesan Artichoke Hearts
Crispy, golden-baked artichoke hearts coated in a garlic-parmesan mixture make the perfect appetizer or snack. Quick to prep, low in saturated fat, and rich in fiber and plant-based protein, this healthy recipe is ideal for weekday meals, gatherings, or a guilt-free indulgence any time of day.
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.
