Name: Parmesan Crispy Recipe
Prep time: 10 min
Cook time: PT-489622H30M31S
Total time: PT-489622H30M31S
Cuisine: Italian
Ingredients: 1 can (14 oz) artichoke hearts, drained and rinsed; 1 cup freshly grated parmesan cheese; 1 cup panko breadcrumbs; 2 tsp garlic powder; 2 tsp dried oregano; 3 tbsp extra virgin olive oil; Salt and pepper to taste

Jump to Recipe

Introduction

This Parmesan Artichoke recipe offers a crispy, flavorful snack or appetizer that’s simple to make and packed with savory goodness. With a crunchy parmesan and herb coating, these artichoke hearts are perfect for dipping or enjoying on their own.

A close view of several artichoke halves arranged closely on a white plate, each half showing layers of light green and pale yellow leaves as the base, topped with a golden brown, crispy breadcrumb layer with some white grated cheese and small pieces of green parsley scattered over. The crumbs have a crunchy texture with some toasted darker spots, giving a fresh baked look. The white plate rests on a white marbled surface, making the warm colors of the dish stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (14 oz) artichoke hearts, drained and rinsed
1 cup freshly grated parmesan cheese
1 cup panko breadcrumbs
2 tsp garlic powder
2 tsp dried oregano
3 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Pat the drained artichoke hearts dry with paper towels.
Step 3: In a bowl, mix together the parmesan cheese, panko breadcrumbs, garlic powder, oregano, salt, and pepper.
Step 4: Coat each artichoke heart in olive oil using tongs, then roll them in the breadcrumb mixture until fully coated.
Step 5: Place the coated artichokes on a parchment-lined baking sheet, spacing them evenly.
Step 6: Bake for 25-30 minutes or until golden brown and crispy.
Step 7: Let cool slightly before serving with marinara sauce or enjoy plain.

Tips & Variations

For extra crispiness, spray the coated artichokes lightly with cooking spray before baking.
Try adding a pinch of chili flakes to the breadcrumb mixture for a spicy kick.
Use freshly chopped herbs like parsley or basil in place of dried oregano for a brighter flavor.
If you prefer a cheesier taste, mix in some shredded mozzarella with the parmesan.

Storage

Store leftover Parmesan artichokes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a white plate filled with golden-brown crispy artichoke halves. Each artichoke half has a browned, crunchy topping made of breadcrumbs and small green herb pieces scattered on top. The artichokes show layered, pale yellow and light green leaves beneath the crunchy crust. The plate sits on a white marbled surface that adds a clean and bright contrast to the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichoke hearts instead of canned?

Yes, but make sure to thaw and thoroughly drain them before preparing to avoid excess moisture, which can prevent crispiness.

Can I make this recipe vegan?

You can substitute the parmesan cheese with a vegan cheese alternative and ensure the breadcrumbs are vegan-friendly for a plant-based version.