Okay, here’s the thing: Crispy Parmesan Artichoke Hearts aren’t exactly something I grew up eating (my mum was more into shepherd’s pie or, let’s be honest, whatever the freezer held on a Thursday), but the first time I made these, the crunch was so satisfying it pretty much stopped conversation at the table. Picture this—rainy Saturday, everyone just a bit grumpy, and then these hot, salty little bites. They vanished. Truly, I sometimes wonder if there’s a gremlin in my house with a knack for artichoke theft.
Why You'll Love Making These
I usually pull this recipe out when friends come over for board game night (you need non-sticky, snackable food when you’re trying not to get Monopoly money greasy), or when I want something fancier than chips but not as labor-intensive as, say, a soufflé (which, by the way, I will never attempt again…we do not speak of The Collapse). My family goes absolutely bananas for this recipe because the outside’s crispy, the inside’s kind of creamy, and hello—Parmesan on everything just makes life better? Also, if you’re not a big veggie fan, somehow artichokes are the gateway vegetable. I can’t explain it. And sometimes, if I’m feeling wild and impatient, I chuck them in the air fryer and it’s almost as good but about 80 percent the mess.
Here's What You Need (and Some Swaps)
- 1 can (400g or something close) artichoke hearts, drained and halved (I’ve used frozen when Tesco was out; works like a charm if you dry them really well first)
- 1 cup (ish) freshly grated Parmesan (my mate insists on the block, but bagged stuff is fine if you’re on a budget—I won’t tell her if you don’t)
- 1 cup panko breadcrumbs (or plain old breadcrumbs; I tried crushed cornflakes in a pinch, which is odd but weirdly delicious)
- 1-2 eggs, beaten (I always start with one, crack the second if I run out—no need to be exact)
- ½ teaspoon garlic powder (sometimes I use smoked paprika when I can’t find the garlic, and it’s a vibe)
- Salt & black pepper (I eyeball this; just don’t go wild, Parmesan’s salty enough)
- Olive oil (enough to drizzle, or just spray if you’re in air fryer mode)
Optional: a pinch of chilli flakes if you like a little drama.
How I Usually Cook These (and Sometimes Get Distracted!)
- Preheat your oven to 220°C (425°F)—sometimes I forget and have to wait, so maybe do this before you start, unlike me.
- Line a tray with baking paper or foil. I’d love to say this is optional, but honestly, cleaning baked Parmesan off a tray is not my idea of fun.
- Pat those artichoke hearts really dry. I usually wrap them in a clean tea towel and squish gently (You could use kitchen roll, but mine always tears and leaves fluff. So annoying.)
- Set up your breading station: three bowls—one with beaten eggs, one with parmesan mixed with breadcrumbs and garlic powder (or paprika), one empty for the finished ones.
- Dip each artichoke heart in egg, then the breadcrumb-Parmesan mix, pressing a bit so it sticks—sometimes I do a double coat if I want extra crunch. Don’t worry if it looks a bit messy, that’s kind of the point.
- Arrange on your tray, then drizzle or spray lightly with olive oil (this is where I usually sneak a taste of the crumb, chef’s tax and all...)
- Bake about 18–22 minutes, flipping halfway if you remember. Don’t panic if you forget—they’ll still get crispy, just maybe not as even.
- If you’re using the air fryer, 200°C for 12ish minutes works, but check them after 10 so you don’t end up with artichoke crisps (unless you’re into that).
- Digression alert: once accidentally set my oven to grill and these came out, well, let's call them extra crunchy. Still edible, though!
Notes From My Many (Many) Attempts
- Damp artichokes = sad, soggy crumbs, so dry them well.
- Using the good stuff (real Parmigiano Reggiano) is amazing, but any hard cheese gets you 80 percent there.
- I sometimes skip the oil, thinking it’ll be healthier, but, actually, I find it works better with a bit of oil for colour and crunch.
- If you want a gluten-free version, try gluten-free breadcrumbs like the ones Bob’s Red Mill makes—I recommend them when cooking for my celiac cousin.
Variations I've Tried (Some Hits, Some... Eh)
- Add a little lemon zest to the breadcrumb mix for a bit of zing. My partner insists this is the "secret ingredient." I let him believe that.
- Once swapped Parmesan for pecorino—absolutely loved it. Sharp, salty, brilliant.
- Tried dipping them in buffalo sauce before breading—look, it’s not for me, but someone might fancy a spicy experiment.
- Deep frying was... well, let's just say I won't do that again, unless you love doing a ton of dishes and still not having them as crunchy as baked. Lesson learned.
Got the Right Equipment? (If Not, No Worries)
A baking tray is a must, but if it's mysteriously vanished (happens at my house), you can use a roasting tin. Don’t have parchment paper? Foil will do; just spray or oil it first. I once used my pizza stone—bit of a faff, but hey, desperate times.
How Long Do These Actually Last?
Supposedly you can keep them in an airtight container in the fridge for 2–3 days and re-crisp in the oven. But honestly, in my house, these don’t last more than a day. I even caught my neighbour raiding the fridge once. Multiplying artichoke fans, apparently.
Serving Suggestions With a Little Flair
A squeeze of fresh lemon and some homemade garlic mayo (honestly, just check out Serious Eats Easy Aioli—I use their base and do my own thing). Or plop them on a big salad to fancy it up for lunch. My kids call them “magic croutons.” Sometimes they want them with ranch, sometimes just plain. I think they’re nicest when they’re just out the oven, but I swear they taste even better cold the next morning (maybe that's just my late night snacking speaking...)
#Pro-Tips From Oops Moments
- I once tried turning up the oven to finish them faster—nope, not a good idea. Just ended up with scorched outsides and chilly middles.
- Resist the urge to crowd the tray! Otherwise some will basically steam and go limp, which is tragic, really.
- And if you accidentally use too much egg, you’ll get sticky puddles (not the good kind). I’ve learned to shake off the excess egg before crumbing.
Your Questions—With Honest Answers
- “Can I use marinated artichoke hearts?” Sure, just rinse and dry them well unless you want mega herby flavor. (I did, once, and it sort of overpowered the cheese situation.)
- “Do you have to flip them?” Honestly, I try to—but if I forget, it’s really not the end of the world. They'll still crisp up on the bottom.
- “Could you freeze these?” Probably, though mine never last long enough to try. I’d freeze after breading, before baking, if I had to guess.
- “How do you reheat them?” Into the oven or air fryer at 200°C until they sizzle a bit—microwave makes them weirdly chewy, so I'd avoid it.
- “Do I really need panko?” Not at all! Like I said, cornflakes or even old crackers bashed up in a bag works in a pinch. Crumbs be crumbs.
If you want to geek out on all things artichoke (I may have fallen down a rabbit hole), The Kitchn’s artichoke prep guide is both weirdly fascinating and helpful.
Ingredients
- 2 cans artichoke hearts, drained and halved
- ¾ cup grated parmesan cheese
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian herbs
- 2 large eggs
- Salt and black pepper, to taste
- Olive oil spray
Instructions
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1Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2In a shallow bowl, combine panko breadcrumbs, grated parmesan, garlic powder, Italian herbs, salt, and black pepper.
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3In another bowl, beat the eggs. Dip each artichoke heart half into the eggs, allowing excess to drip off.
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4Coat each artichoke heart in the parmesan breadcrumb mixture, pressing gently to adhere.
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5Arrange coated artichoke hearts on the prepared baking sheet. Spray lightly with olive oil.
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6Bake for 18-20 minutes, turning halfway through, until golden and crispy. Serve immediately with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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