Description
Crispy Parmesan Artichoke Hearts are tender artichoke pieces coated in a savory breadcrumb and Parmesan crust, baked or air-fried to golden perfection. They’re an easy, flavorful appetizer or snack with satisfying crunch.
Ingredients
2 (14‑oz) cans artichoke hearts, drained and halved
½ cup breadcrumbs or panko
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (or 1 tsp dried)
1 teaspoon garlic powder
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste
2 large eggs, beaten
2 tablespoons olive oil or cooking spray
Instructions
- Preheat oven to 425 °F (220 °C) or air fryer to 400 °F (200 °C).
- Mix breadcrumbs, Parmesan, parsley, garlic powder, oregano, salt, and pepper in a shallow bowl.
- Pat artichoke hearts dry. Dip each piece into beaten egg, then coat in breadcrumb mixture.
- Place on a parchment-lined baking sheet or air fryer basket. Drizzle or spray lightly with olive oil.
- Oven: Bake 15–18 minutes, turning halfway. Air fryer: Cook 10–12 minutes, shaking basket halfway.
- Serve warm with extra Parmesan or parsley if desired.
Notes
Pat artichokes dry thoroughly to avoid soggy coating.
For gluten-free, use GF breadcrumbs or crushed rice crackers.
Add cayenne or red pepper flakes for a spicy version.
Great with dipping sauces like aioli, yogurt dip, or marinara.
Not freezer-friendly—best served fresh or stored briefly in fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking or Air-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 batch
- Calories: 170
- Sugar: 1g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
