Ingredients
Scale
- 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
- Preheat your oven to 400°F (200°C).
- Pat the drained artichoke hearts dry with paper towels.
- In a bowl, mix together the parmesan cheese, panko breadcrumbs, garlic powder, oregano, salt, and pepper.
- Coat each artichoke heart in olive oil using tongs, then roll them in the breadcrumb mixture until fully coated.
- Place on a parchment-lined baking sheet with space between each piece.
- Bake for 25-30 minutes or until golden brown and crispy.
- Let cool slightly before serving with marinara sauce or enjoy plain.
Notes
For best results, ensure that artichoke hearts are well drained and patted dry. Use freshly grated Parmesan for optimal flavor. Don’t overcrowd the baking sheet for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg