Crispy Parmesan Artichoke Hearts

Crunchy on the outside, tender on the inside—these baked artichoke hearts are the perfect balance of savory and satisfying. With roots in Italian snacking culture, they’re an ideal modern appetizer that skips the deep frying but keeps all the flavor. Quick, easy, and always a crowd-pleaser.

• 1 can (15 oz) quartered artichoke hearts, drained
• ¼ cup unsalted butter, melted
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese
• ¼ cup plain breadcrumbs

Directions:

1 Heat oven to 400°F (200°C); line a tray with parchment.

2 Pat dry the drained artichokes.

3 Mix garlic powder into melted butter. Separately, mix cheese and breadcrumbs.

4 Dip artichokes in butter, then coat in cheese-breadcrumb mix.

5 Bake for 18 minutes, turning halfway for even crispiness.

6 Serve warm or at room temperature.

Prep Time: 10 mins

Kcal: 140 per serving