Description
A delicious appetizer featuring tender artichoke hearts coated in a crispy parmesan and breadcrumb mixture, baked until golden and served with a zesty dipping sauce.
Ingredients
- 1 (14 oz) can artichoke hearts, drained and patted dry
- 1/2 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- Cooking spray or olive oil
- For dipping sauce: 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with cooking spray or olive oil.
- In a shallow bowl, mix parmesan cheese, panko breadcrumbs, garlic powder, oregano, paprika, and black pepper. In another shallow bowl, beat the eggs.
- Dip each artichoke heart into the beaten eggs, then coat thoroughly in the parmesan breadcrumb mixture. Place on the prepared baking sheet in a single layer.
- Lightly spray the coated artichoke hearts with cooking spray or drizzle with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- While baking, whisk together mayonnaise, lemon juice, and Dijon mustard in a small bowl to make the dipping sauce. Serve the crispy artichoke hearts warm with the sauce.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American