Crispy Parmesan Artichoke Bites
Ingredients
- 2 cans 14 ounces each artichoke hearts, drained and halved
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan
- 1 egg beaten
- 1/2 teaspoon garlic powder
- Zest of 1 lemon
- Olive oil spray
- Marinara or aioli for dipping
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Lay the halved artichoke hearts on paper towels and press firmly to blot away as much moisture as possible.
- In a shallow bowl, mix the panko, parmesan, garlic powder and lemon zest.
- Dip each artichoke half into the beaten egg, letting excess drip off.
- Press the egg-coated artichoke firmly into the panko mixture, coating all sides, and place on the baking sheet.
- Spray the coated pieces lightly with olive oil spray.
- Bake for 18 minutes, then flip each piece and bake for another 4 minutes, until golden and crisp on both sides.
- Serve warm with marinara or aioli alongside for dipping.
Good to Know
Bread the artichokes up to a day ahead and keep refrigerated on the tray uncovered; bake just before serving so the coating stays crisp.