Crispy Parmesan Artichoke Hearts
Crispy baked artichoke hearts coated with garlic-Parmesan breadcrumbs and finished with fresh lemon. An easy vegetarian appetizer ready in about 30 minutes.
Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Oven
Ingredients
- 2 cans (14 ounces each) artichoke hearts
- 0.75 cup breadcrumbs
- 0.5 cup parmesan cheese
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 medium lemon
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Cooking instructions
- Heat the oven to 425°F. Line a baking sheet with parchment paper. (about 5 min) — 425°F
- Drain the artichoke hearts well and pat them very dry with paper towels. Cut large hearts in half. (about 5 min)
- Combine the breadcrumbs, Parmesan, garlic, salt, and pepper in a shallow bowl. Toss the artichoke hearts with 2 tablespoons olive oil, then press them into the crumb mixture to coat. (about 5 min)
- Arrange the coated artichokes in a single layer. Drizzle with the remaining 1 tablespoon olive oil and bake until deeply golden and crisp, 18 to 20 minutes. (about 20 min) — 425°F
- Switch the oven to broil and broil 1 to 2 minutes, watching closely, until the Parmesan coating is extra golden. Squeeze lemon juice over the hot artichokes and serve. (about 2 min) — Broil