Ingredients
- 1 can (14 oz) artichoke hearts, drained and halved
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Panko for extra crispiness)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper.
Step 3: Toss the drained and halved artichoke hearts with olive oil in a separate bowl.
Step 4: Dip each artichoke heart into the Parmesan-breadcrumb mixture, ensuring they are evenly coated.
Step 5: Arrange the coated artichoke hearts on the prepared baking sheet and bake for 15-20 minutes, or until they are golden and crispy.
Variation
For a spicy kick, add 1/2 teaspoon of red pepper flakes to the breadcrumb mixture.
Notes
For the crispiest results, ensure your artichoke hearts are thoroughly drained and patted dry before coating.
Serving Suggestions
These artichoke hearts are best served warm, garnished with fresh parsley and accompanied by a squeeze of lemon for a refreshing zest.
Tips
- For a gluten-free version, use gluten-free breadcrumbs.
- Make sure to spread the artichoke hearts in a single layer on the baking sheet to ensure even cooking and crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: Approximately 150 kcal per serving
- Sodium: 390mg
- Protein: 5g