Description
These Crispy Parmesan Artichokes are the perfect appetizer or side dish—golden, crunchy, and packed with savory flavor. Using canned or jarred artichoke hearts makes this recipe quick and easy, while the combination of Parmesan, breadcrumbs, and herbs delivers an irresistible crunch. They’re baked or air-fried to perfection, making them a lighter alternative to traditional fried snacks.
Ingredients
1 can (14 oz) whole artichoke hearts, drained and patted dry
1 egg
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
Cooking spray (if baking)
Instructions
Preheat the oven to 425°F or set your air fryer to 400°F.
Slice the drained artichoke hearts in half lengthwise and gently pat them dry again with a paper towel.
In a small bowl, beat the egg with olive oil, garlic powder, Italian seasoning, salt, and pepper.
In a separate shallow dish, combine the Parmesan cheese and panko breadcrumbs.
Dip each artichoke half into the egg mixture, then press into the Parmesan-panko mixture to coat well.
If baking, place them on a lined baking sheet and spray the tops lightly with cooking spray. Bake for 18 to 20 minutes or until golden and crispy, turning once halfway through.
If air frying, arrange them in a single layer in the air fryer basket and cook for 10 to 12 minutes, flipping once, until crispy and browned.
Remove and serve immediately. These are delicious on their own or with a side of garlic aioli or marinara sauce for dipping.
Notes
Make sure the artichoke hearts are as dry as possible before coating—this helps achieve maximum crispiness.
If you prefer extra cheesy flavor, increase the Parmesan cheese to 1¼ cups.
You can also use marinated artichokes for added flavor; just drain and dry them well.
Serve these as a starter, with drinks, or even on top of a salad for a crunchy twist.