Go Back
Golden brown breaded artichoke hearts on a baking sheet with a side of dipping sauce
Print Recipe

Crispy Parmesan Artichoke Hearts

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 245kcal

Ingredients

  • 2 cans (14 oz each) artichoke hearts, drained and patted dry
  • 0.5 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 cup Panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Quarter the artichoke hearts and ensure they are thoroughly dried with paper towels.
  • Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko, Parmesan, garlic powder, oregano, salt, and pepper.
  • Dredge each artichoke quarter in flour, shaking off excess.
  • Dip the floured artichoke into the egg wash until fully coated.
  • Press the artichoke into the Panko-Parmesan mixture, ensuring all sides are covered.
  • Place coated artichokes on the prepared baking sheet in a single layer.
  • Drizzle with olive oil and bake for 20 minutes, flipping halfway through, until golden brown and crispy.
  • Serve immediately while hot.