Parmesan Crusted Artichokes
Crispy, cheesy parmesan crusted artichokes are a beginner-friendly delight! This simple recipe transforms artichokes into a golden, savory treat perfect for appetizers or sides. With minimal prep and bold flavors, you’ll impress everyone at the table. Ready to enjoy a Mediterranean-inspired dish that’s as easy as it is delicious? Dive in and savor the crunch!
Ingredients
Artichoke Prep:
- 4 medium fresh artichokes or 8 canned artichoke hearts
- 1 lemon juice for soaking
- 2 quarts water for boiling
Crust Mixture:
- 1 cup grated parmesan cheese
- ½ cup panko breadcrumbs
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Coating and Cooking:
- 2 large eggs
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- 1 tbsp unsalted butter
Instructions
- Trim fresh artichokes, remove outer leaves, halve, and scoop out choke. Soak in lemon water, boil 15 minutes, then drain. If using canned, drain and dry.
- Whisk eggs in a bowl. Place flour in another. Mix parmesan, panko, garlic, paprika, salt, and pepper in a third bowl.
- Dip each artichoke half in flour, then egg, then parmesan mixture, pressing to coat.
- Heat olive oil and butter in a skillet over medium. Fry parmesan crusted artichokes 2–3 minutes per side until golden.
- Serve hot for maximum crunch and cheesy goodness.
Notes
For the best parmesan crusted artichokes, pat artichokes dry before coating to ensure a crispy crust. Variation: Add ½ tsp cayenne to the crust mix for a spicy twist.
NUTRITION:
Calories: 280 kcal per serving
Carbohydrates: 20g
Protein: 12g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 620mg
Fiber: 7g
Sugar: 2g