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To achieve perfectly crispy artichoke hearts, proper oven preparation is essential. Begin by preheating your oven to 425°F (220°C). Preheating is crucial as it ensures that the artichoke hearts cook evenly and develop a golden-brown crispy texture. While the oven is warming up, line a baking sheet with parchment paper. This not only prevents the artichokes from sticking but also aids in achieving a crunchier finish, as the hot air circulates better around the coated hearts.

Crispy Parmesan Artichoke Hearts

Discover the delightful world of Crispy Parmesan Artichoke Hearts, a perfect appetizer that combines the tender texture of artichoke hearts with a crunchy, cheesy coating. This easy-to-make snack not only impresses guests but also complements any gathering, from casual get-togethers to festive celebrations. Packed with nutrients, artichokes are a healthy choice, and this recipe allows you to enjoy their flavor in a fun, crispy form. Get ready to elevate your snack game!
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Ingredients
  

2 cans (14 oz each) of artichoke hearts, drained and thoroughly patted dry

1 cup of breadcrumbs (preferably panko for an extra crunchy texture)

½ cup freshly grated Parmesan cheese

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

2 large eggs, beaten

½ cup all-purpose flour

Cooking spray or olive oil for drizzling

Lemon wedges for serving (optional)

Instructions
 

Prep the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

    Create a Breading Station: Set up three shallow bowls for breading. In the first bowl, place the all-purpose flour and season it lightly with a pinch of salt and pepper. In the second bowl, whisk the two large eggs until they are well mixed. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, dried oregano, along with a dash of salt and pepper, mixing thoroughly to combine.

      Coat the Artichokes: Take each drained and dried artichoke heart. Begin by dipping it into the flour mixture, ensuring to coat it fully while gently shaking off any excess flour. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the artichoke heart in the breadcrumb mixture, pressing lightly to ensure the crumbs stick well.

        Arrange for Baking: Lay the coated artichoke hearts on the prepared baking sheet, making sure to space them out evenly to promote even cooking. For added crispiness, lightly spray or drizzle olive oil over them.

          Bake: Place the baking sheet in the preheated oven and bake the artichoke hearts for 20-25 minutes or until they are golden brown and crispy. Halfway through baking, flip them gently to achieve an even browning on all sides.

            Serve: Once baked to perfection, remove the artichoke hearts from the oven and allow them to cool for a few minutes. Serve them warm, accompanied by lemon wedges for a fresh and zesty burst of flavor.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings