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 a gluten-free option, substitute panko with gluten-free breadcrumbs. Ensure artichoke hearts are well-drained for optimal crispness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg