Description
Delicious crispy baked artichoke hearts served with a creamy garlic aioli, perfect for appetizers or party snacks.
Ingredients
- 14 oz Canned Artichoke Hearts (drained, rinsed, and patted dry)
- 1 cup Panko Breadcrumbs (gluten-free for a gluten-free version)
- 1/2 cup Parmesan Cheese (or nutritional yeast for vegan)
- 1 tsp Garlic Powder (or fresh garlic for stronger flavor)
- 1 tsp Paprika (or smoked paprika for a unique twist)
- 1 tsp Salt (to taste)
- 1/2 tsp Black Pepper (to taste)
- 2 large Eggs (beaten)
- 1/4 cup All-Purpose Flour (or almond flour for keto version)
- Olive Oil Spray (for crisp finish)
- 1/2 cup Mayonnaise (or vegan mayo for plant-based option)
- 2 cloves Garlic (minced or finely grated)
- 1 tbsp Lemon Juice (freshly squeezed preferred)
- Extra Salt and Black Pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine panko breadcrumbs, Parmesan cheese (or nutritional yeast), garlic powder, paprika, salt, and black pepper in a bowl.
- In a separate bowl, beat the eggs until well mixed.
- Prepare a third bowl with all-purpose flour seasoned with salt and black pepper.
- Coat each artichoke heart in the seasoned flour, then dip in beaten eggs, and finally coat with the breadcrumb mixture.
- Place the coated artichoke hearts on the prepared baking sheet and lightly spray with olive oil.
- Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through.
- Meanwhile, prepare the garlic aioli by combining mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl.
- Once the artichoke hearts are baked, serve warm with the garlic aioli on the side.
Notes
Ensure the artichoke hearts are completely dry before breading to achieve maximum crispiness. Serve immediately after baking for the best texture.
