Name: Crispy Parmesan Artichoke Hearts: Irresistible Appetizer
Prep time: 10 min
Cook time: PT-488010H52M15S
Total time: PT-488010H52M15S
Cuisine: Mediterranean
Ingredients: 1 can (14 oz) artichoke hearts, drained and rinsed; 1 cup freshly grated Parmesan cheese; 1 cup panko breadcrumbs; 2 tsp garlic powder; 2 tsp dried oregano; 3 tbsp extra virgin olive oil; Salt and black pepper, to taste

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These crispy Parmesan artichoke hearts are crunchy, cheesy, and full of flavor, making them the perfect appetizer or snack. Coated in a savory Parmesan-panko crust and baked until golden, they’re light yet indulgent and pair beautifully with marinara sauce or aioli for dipping.

Why You’ll Love This Recipe

Easy to prepare with just a few pantry staples
Baked, not fried—crispy without excess oil
Deliciously cheesy with a garlic-herb kick
Great as a party appetizer, side dish, or snack
Ready in about 30 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (14 oz) artichoke hearts, drained and rinsed
1 cup freshly grated Parmesan cheese
1 cup panko breadcrumbs
2 tsp garlic powder
2 tsp dried oregano
3 tbsp extra virgin olive oil
Salt and black pepper, to taste

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat artichoke hearts dry with paper towels.
In a bowl, mix Parmesan, panko breadcrumbs, garlic powder, oregano, salt, and pepper.
Coat each artichoke heart with olive oil, then roll in the breadcrumb mixture until fully coated.
Arrange evenly on the prepared baking sheet.
Bake for 25–30 minutes, or until golden brown and crispy.
Let cool slightly before serving with marinara sauce or enjoy plain.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Use Italian seasoning instead of oregano for more flavor depth.
Swap Parmesan for Pecorino Romano for a sharper bite.
Add a pinch of chili flakes for a spicy kick.
Try gluten-free panko breadcrumbs to make this dish gluten-free.
Serve with aioli, ranch, or garlic yogurt dip instead of marinara.

Storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in an oven or air fryer at 350°F (175°C) for 5–8 minutes until crispy.
Not recommended for freezing, as the texture may become soggy.

FAQs

Can I use frozen artichoke hearts?

Yes, just thaw and drain them thoroughly before coating.

Do I need to cut the artichoke hearts smaller?

If they’re large, halve them for bite-sized pieces.

Can I air fry this recipe instead of baking?

Yes, air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.

What kind of Parmesan works best?

Freshly grated Parmesan melts and crisps better than pre-shredded.

Can I prepare them ahead of time?

Yes, coat the artichokes and refrigerate for up to 4 hours before baking.

How do I make them extra crispy?

Bake on a wire rack set over a baking sheet so air circulates around them.

Can I use canned marinated artichokes?

Yes, but rinse well to remove excess oil or seasoning before coating.

Is this recipe gluten-free?

Use gluten-free panko breadcrumbs to make it gluten-free.

Can I add more cheese?

Absolutely—sprinkle extra Parmesan over the coated artichokes before baking.

What’s the best dipping sauce?

Marinara, garlic aioli, or lemony yogurt sauce all pair perfectly.

Conclusion

Crispy Parmesan artichoke hearts are a quick, flavorful, and elegant appetizer that will impress guests or satisfy snack cravings. With their golden crunch, cheesy coating, and tender centers, they’re a simple yet irresistible dish you’ll want to make again and again.