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crispy golden breaded artichoke hearts piled on a plate with aioli dip, wide horizontal shot, crunchy panko texture, lemon wedge, natural light, shallow depth of field, landscape orientation

Crispy Artichoke Hearts

Baked artichoke hearts with a crisp, golden breading.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans artichoke hearts drained
  • 1 cup panko breadcrumbs
  • 1/3 cup grated parmesan
  • 2 eggs beaten
  • 1/2 cup flour
  • 3 tbsp olive oil

Method
 

  1. Heat oven to 425F and drizzle a baking sheet with olive oil.
  2. Pat the artichoke hearts very dry and halve any large ones.
  3. Dredge each in flour, then egg, then the panko mixed with parmesan.
  4. Arrange on the sheet and drizzle with the remaining olive oil.
  5. Bake 22 to 25 minutes, flipping halfway, until golden and crispy.
  6. Serve hot with garlic aioli or lemon.

Notes

Drying the artichokes well helps the coating stick and crisp up.