Description
These crunchy artichoke hearts are a magical appetizer with a crispy exterior and tender interior, perfect for any gathering or cozy night in.
Ingredients
Scale
- 1 can of artichoke hearts (about 14 ounces, drained and rinsed)
- 1 cup breadcrumbs (panko works best for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs (beaten)
- Cooking spray or olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well until everything is evenly combined.
- In another bowl, beat the eggs until frothy.
- Drain and rinse the artichoke hearts. Pat them dry with a paper towel to remove excess moisture.
- Dip each artichoke heart into the beaten eggs, allowing any excess to drip off.
- Roll the coated artichoke heart in the breadcrumb mixture, ensuring it’s fully covered.
- Place the coated artichokes on a baking sheet lined with parchment paper.
- Lightly spray them with cooking spray or brush a little olive oil over the top.
- Bake in the preheated oven for about 20-25 minutes, or until golden brown and crunchy.
- Once done, remove from the oven and let them cool for a few minutes before serving.
Notes
Patting the artichokes dry is key to achieving that crunchy texture. Experiment with seasonings for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: Approximately 5 artichoke hearts per serving
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 4
- Protein: 5
Keywords: artichoke hearts, appetizer, crunchy, easy recipe, party food