Easy Baked Parmesan Artichoke Hearts
Crispy, garlicky artichoke hearts baked with Parmesan and lemon. A quick, crowd-pleasing appetizer that’s ready in minutes.
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Servings:
Ingredients
Main Ingredients
- 28 oz canned artichoke hearts, drained and patted dry Dry very well for best crisping
- 0.75 cup panko breadcrumbs
- 0.5 cup finely grated Parmesan cheese
- 3 tbsp extra-virgin olive oil
- 2 tsp minced garlic
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 0.75 tsp kosher salt
- 0.5 tsp ground black pepper
- 0.5 tsp smoked paprika
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a rimmed sheet pan with parchment.
- Drain artichokes well and pat very dry with towels.
- Stir together panko, Parmesan, olive oil, garlic, lemon zest, paprika, salt, and pepper.
- Toss artichokes with lemon juice, then add to the bowl and coat evenly.
- Spread in a single layer, cut sides up, on the prepared pan.
- Bake 15 minutes. Flip and bake 3–5 minutes more, until golden and crisp.
- Broil 1 minute for extra crunch if needed. Sprinkle parsley and serve hot.
Notes
Variation: Mix in a pinch of crushed red pepper for heat, or swap half the Parmesan with Pecorino for a sharper bite. Serve with lemon wedges and a quick garlic aioli or warm marinara for dipping. To reheat leftovers, bake at 375°F for 6–8 minutes to restore crispness; avoid microwaving.
This recipe is an original creation inspired by classic Easy Baked Parmesan Artichoke Hearts flavors. All ingredient ratios and instructions are independently developed.