Ingredients
Scale
- 1 can (14 oz) artichoke hearts, drained and halved (or use thawed frozen artichoke hearts)
- 1/2 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: lemon wedges, fresh parsley for garnish
- Optional: dipping sauces (ranch, aioli, or marinara)
Instructions
- Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C). Line a baking sheet with parchment paper.
- Drain and pat dry the artichoke hearts thoroughly to remove excess moisture.
- In a large bowl, toss the artichokes with olive oil, parmesan, panko, garlic powder, oregano, and black pepper. Mix gently to coat evenly.
- Arrange artichoke halves cut side down in a single layer on the baking sheet or air fryer basket.
- Bake for 20–25 minutes (flip halfway) until golden and crispy, or air fry for 12–15 minutes shaking once halfway.
- Optional: broil for 1–2 minutes for extra crunch.
- Garnish with parsley or lemon zest and serve with your favorite dipping sauce.
Notes
- Use gluten-free panko to make it gluten-free.
- Swap parmesan for a vegan cheese alternative if needed.
- Rinse marinated artichokes well before using to avoid overpowering flavors.
- Try red pepper flakes for heat or lemon zest for brightness.
- These are best served hot and crispy right out of the oven or air fryer.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking or Air Frying
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 batch
- Calories: 210
- Sugar: 1g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: artichoke hearts, crispy appetizer, parmesan snack, air fryer artichokes