Baked Parmesan Artichoke Hearts

These tasty baked parmesan artichoke hearts are dipped in garlic butter then coated in a parmesan panko mixture and baked until crisp.

I normally make pan fried panko crusted artichoke hearts but I was curious when I stumbled upon a recipe for these baked parmesan artichoke hearts on Crunchy, Creamy, Sweet. Instead of doing a normal dredge with seasoned flour, egg, and panko the recipe has you dip the artichoke hearts in garlic butter then the parmesan panko mixture. These baked artichoke hearts were simple to make and tasted great dipped in a simple lemon garlic aioli.

Baked Parmesan Artichoke Hearts

Artichoke Heart Ingredients:

• 1 tbsp vegetable oil (or cooking spray)
• 8 oz canned or frozen artichoke hearts, drained (or thawed) and quartered (if whole)
• 1/4 cup salted butter, melted
• 3/4 tsp garlic powder, divided
• 1/2 cup parmesan, finely grated
• 1/4 cup panko crumbs
• 1 tablespoon of fresh parsley, finely chopped, divided
• Sea salt and freshly cracked pepper, to taste

Lemon Garlic Aioli:

• 1/2 cup mayonnaise
• Zest and juice from half a lemon, or more to taste
• 1 clove of garlic, minced

How to Make Baked Parmesan Artichoke Hearts

Preheat the oven to 425 degrees. Brush a half baking sheet with the vegetable oil or spray it with olive oil cooking spray.

Dry the artichokes by placing the artichoke quarters on a few clean kitchen towels or paper towels and press firmly to remove as much water as possible so they are dry.

Combine the melted butter with 1/2 teaspoon of garlic powder; mix well.

Combine the parmesan, panko crumbs, half the parsley, the remaining 1/4 teaspoon of garlic powder, sea salt, and freshly cracked pepper, to taste; mix well.

Dip each artichoke heart in the garlic butter first, then parmesan panko mixture until evenly coated, then place on the prepared baking sheet in an even layer.

Bake for 18-20 minutes, carefully flipping halfway through cooking. Remove from the oven and allow them to cool for a bit.

Meanwhile, make the lemon garlic aioli by combining the mayonnaise, lemon zest, lemon juice, and garlic together in a small dish and mix well; set aside in the refrigerator to allow flavors to mingle, until ready to use.

Place the baked parmesan artichoke hearts on a serving plate then sprinkle the top with the remaining parsley and fresh lemon zest, if desired. Serve with the lemon garlic aioli and enjoy.

Baked Parmesan Artichoke Hearts

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Appetizer

Cuisine: Italian

Servings: 2 - 4

Author: Pam - For the Love of Cooking / Original by Crunchy, Salty, Sweet

Equipment

• Half Baking Sheet

Ingredients

Artichoke Heart Ingredients:

• 1 tbsp vegetable oil or cooking spray
• 8 oz canned or frozen artichoke hearts drained (or thawed) and quartered (if whole)
• ¼ cup salted butter melted
• ¾ tsp garlic powder divided
• ½ cup parmesan finely grated
• ¼ cup panko crumbs
• 1 tablespoon of fresh parsley finely chopped, divided
• Sea salt and freshly cracked pepper to taste

Lemon Garlic Aioli:

• ½ cup mayonnaise
• Zest and juice from half a lemon or more to taste
• 1 clove of garlic minced

Instructions

• Preheat the oven to 425 degrees. Brush a half baking sheet with the vegetable oil or spray it with olive oil cooking spray.
• Dry the artichokes by placing the artichoke quarters on a few clean kitchen towels or paper towels and press firmly to remove as much water as possible so they are dry.
• Combine the melted butter with 1/2 teaspoon of garlic powder; mix well.
• Combine the parmesan, panko crumbs, half the parsley, the remaining 1/4 teaspoon of garlic powder, sea salt, and freshly cracked pepper, to taste; mix well.
• Dip each artichoke heart in the garlic butter first, then parmesan panko mixture until evenly coated, then place on the prepared baking sheet in an even layer.
• Bake for 18-20 minutes, carefully flipping halfway through cooking. Remove from the oven and allow them to cool for a bit.
• Meanwhile, make the lemon garlic aioli by combining the mayonnaise, lemon zest, lemon juice, and garlic together in a small dish and mix well; set aside in the refrigerator to allow flavors to mingle, until ready to use.
• Place the baked parmesan artichoke hearts on a serving plate then sprinkle the top with the remaining parsley and fresh lemon zest, if desired. Serve with the lemon garlic aioli and enjoy.

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