Description
Crispy baked artichoke hearts served with a delicious garlic aioli, making for a perfect snack or appetizer.
Ingredients
- 14 oz Canned Artichoke Hearts, drained and rinsed
- 1 cup Panko Breadcrumbs
- 1/2 cup Parmesan Cheese or nutritional yeast for a vegan option
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 large Eggs, beaten
- 1/4 cup All-Purpose Flour
- Olive Oil Spray
- 1/2 cup Mayonnaise
- 2 cloves Garlic, minced
- 1 tbsp Lemon Juice
- 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.
- Beat the eggs in a separate bowl until thoroughly mixed.
- Prepare a third bowl with all-purpose flour seasoned with salt and black pepper.
- Coat each artichoke heart in the seasoned flour, dip it in the beaten eggs, and then coat with the breadcrumb mixture.
- Place the coated artichoke hearts on the prepared baking sheet and lightly spray them with olive oil.
- Bake for 20-25 minutes or until they are golden brown and crispy, flipping halfway through.
- Mix mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl to prepare the garlic aioli.
- Serve the warm artichoke hearts with the garlic aioli on the side.
Notes
Experiment with spices or serve with different dips for variety. Can be made ahead and stored in the refrigerator before baking.