Description
Tender artichoke hearts coated in a golden garlic-Parmesan breadcrumb crust, oven-roasted to crispy perfection – a savory appetizer or side dish full of flavor and crunch.
Ingredients
Units
Scale
- 1 (14 oz) can or jar of artichoke hearts, drained and halved
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley (plus more for garnish)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine breadcrumbs, Parmesan, minced garlic, parsley, salt, and pepper.
- Pat artichoke hearts dry with a paper towel, then toss gently with olive oil until evenly coated.
- Press each artichoke half into the breadcrumb mixture, coating generously.
- Place the coated artichokes cut side up on the prepared baking sheet.
- Bake for 18–22 minutes, or until the tops are crispy and golden brown.
- Remove from oven, sprinkle with extra parsley, and serve warm with optional lemon wedges.
Notes
- Make sure artichoke hearts are well-drained and patted dry to help coating adhere.
- For extra crispiness, finish under the broiler for 1–2 minutes.
- Use freshly grated Parmesan for best flavor and texture.
- Serve as an appetizer, snack, or alongside grilled proteins or pasta.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
