Description
Golden, cheesy, and crunchy baked artichoke hearts coated in a Parmesan-panko crust. A quick and irresistible appetizer or snack perfect for dipping in marinara or aioli.
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
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat artichoke hearts dry with paper towels.
- Mix Parmesan, panko, garlic powder, oregano, salt, and pepper in a bowl.
- Coat artichoke hearts with olive oil, then roll in breadcrumb mixture until fully coated.
- Arrange on prepared baking sheet.
- Bake 25–30 minutes, until golden and crispy.
- Cool slightly before serving with marinara sauce or plain.
Notes
- Use Italian seasoning instead of oregano for flavor variety.
- Swap Parmesan for Pecorino Romano for a sharper taste.
- Add chili flakes for spice.
- Use gluten-free panko for a gluten-free version.
- Pair with aioli, ranch, or garlic yogurt dip.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
