Description
A simple and delicious appetizer featuring tender artichoke hearts coated in a crispy, cheesy, and seasoned breading, then baked to golden perfection.
Ingredients
Scale
For the Crust:
- 2 (14 oz) cans quartered artichoke hearts, drained and patted dry
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, oregano, paprika, and black pepper. Stir well.
- Place the dried artichoke hearts in a large bowl. Drizzle with the olive oil and toss gently to coat evenly.
- Add the Parmesan-panko mixture to the artichoke hearts. Toss until all pieces are thoroughly and evenly coated.
- Arrange the coated artichoke hearts in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and crispy.
- Remove from the oven, garnish with fresh parsley, and serve immediately with your favorite dipping sauce.
Notes
You can customize the seasonings to taste.