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Crispy Parmesan Artichoke Hearts

Crispy Parmesan Artichoke Hearts

These golden, breaded artichoke bites are coated in Parmesan and panko, then baked or air-fried until irresistibly crunchy. A squeeze of lemon and a quick garlic-lemon aioli make this appetizer disappear fast!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American, Mediterranean
Servings 4 servings
Calories 260 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • Tongs
  • Air Fryer (optional)

Ingredients
  

Artichokes

  • 2 cans artichoke hearts drained and patted very dry

Coating

  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 0.5 cup grated Parmesan cheese finely grated
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt or to taste
  • 0.25 tsp black pepper freshly ground
  • olive oil spray for misting

To Finish

  • 1 lemon cut into wedges
  • 2 tbsp fresh parsley chopped

Optional Lemon-Garlic Aioli

  • 0.5 cup mayonnaise
  • 1 tbsp lemon juice freshly squeezed
  • 1 clove garlic finely grated
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly mist with olive oil. For air fryer: preheat to 400°F (200°C).
  • Drain artichoke hearts thoroughly and pat very dry with paper towels. If large, halve or quarter into bite-size pieces for even crisping.
  • Set up two bowls: (1) beaten eggs; (2) panko, Parmesan, garlic powder, salt, and pepper. Stir the dry mixture to combine.
  • Dip artichoke pieces into egg, letting excess drip off, then press into the panko-Parmesan mixture until fully coated. Transfer to the prepared sheet in a single layer and mist tops with olive oil.
  • Bake 15–20 minutes, turning once, until deep golden and crunchy. Air fryer: cook 10–12 minutes, shaking basket halfway, until crisp.
  • Combine the aioli ingredients (mayonnaise, lemon juice, garlic, salt, and pepper) in a small bowl. Serve the crispy artichokes hot with lemon wedges, parsley, and the aioli for dipping.

Notes

For best texture, dry the artichoke hearts thoroughly; excess moisture prevents the coating from getting ultra-crispy.
To make ahead, bread the artichokes and refrigerate on a sheet pan for up to 6 hours; bake just before serving. Reheat leftovers in a hot oven or air fryer to restore crunch.
Flavor boosts: add a pinch of smoked paprika or Italian seasoning to the breadcrumb mix, or swap Parmesan for Pecorino for a sharper bite.

Nutrition

Calories: 260kcalCarbohydrates: 18gProtein: 10gFat: 16gSaturated Fat: 5gCholesterol: 70mgSodium: 650mgPotassium: 260mgFiber: 5gSugar: 2gVitamin A: 180IUVitamin C: 12mgCalcium: 220mgIron: 2.6mg
Keyword air fryer appetizer, artichoke appetizer, baked artichokes, Crispy Parmesan Artichoke Hearts
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