Mediterranean Crispy Parmesan Artichoke Hearts
This dish turns humble artichoke hearts into a golden, crunchy appetizer that feels elegant without requiring much effort. The combination of Parmesan, herbs and a light Mediterranean touch makes these bites perfect for gatherings, weekend snacking or as a simple starter before a bigger meal. The recipe uses pantry-friendly ingredients and comes together quickly, but the flavor feels luxurious. A squeeze of lemon and a garlicky yogurt dip take everything over the top. Whether you bake or air-fry them, you end up with crisp edges, tender centers and a warm savory aroma that’s hard to resist.
Prep: 10 minutes
Cook: 18 to 22 minutes
Total: 30 minutes
Ingredients
1 can (14 oz) artichoke hearts, drained and patted dry
1 cup grated Parmesan
½ cup panko breadcrumbs
1 tsp dried oregano
1 tsp dried basil
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp black pepper
¼ tsp salt
2 large eggs, beaten
2 tbsp extra virgin olive oil
Lemon wedges, for serving
Optional dip: ½ cup Greek yogurt, 1 garlic clove minced, pinch of salt, drizzle of olive oil
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment.
Drain the artichoke hearts well and press gently to remove excess moisture.
Cut the hearts in half if they’re large. This helps them crisp better.
Whisk the eggs in a shallow bowl.
In another bowl, mix Parmesan, panko, oregano, basil, paprika, garlic powder, salt and pepper.
Coat each artichoke segment in the egg mixture.
Press the pieces into the Parmesan-panko mixture until fully coated.
Arrange them on the baking sheet and drizzle lightly with olive oil.
Bake for 18 to 22 minutes, flipping once halfway, until crisp and golden.
Mix the yogurt, garlic, pinch of salt and a little olive oil to create the dip. Serve warm with lemon wedges.
Tips
Dry thoroughly so the coating sticks well and browns evenly.
Use marinated artichokes only if you like extra tang; drain them well to avoid sogginess.
Press the coating firmly onto each piece for thicker, crispier coverage.
Choose finely grated Parmesan so it melts into the crust instead of clumping.
Use a wire rack on top of the baking sheet if you want extra airflow and crunch.
Add a touch of chili flakes if you like heat without changing the main flavor.
Don’t skip the flip during baking; it ensures you get even color on all sides.
Opt for egg whites only if you want a lighter coating.
Try air-frying at 390°F for about 10 to 12 minutes for even crispier edges.
Serve immediately because the coating softens as it sits.
Variations
Lemon herb version: Add lemon zest to the coating and serve with lemon-tahini dip.
Spicy Mediterranean: Add Harissa powder or Aleppo pepper to the breadcrumb mix.
Garlic lovers: Double the garlic powder and add roasted garlic to the dip.
Green goddess style: Toss the cooked pieces with a light parsley-cilantro pesto.
Italian blend: Swap oregano and basil for Italian seasoning and add crushed fennel.
Gluten-free: Use gluten-free panko or crushed rice crackers.
Cheese-forward: Mix Parmesan with a tablespoon of pecorino for sharper flavor.
Herb crust: Add dried thyme and rosemary for a more rustic coating.
Citrus-pepper crust: Add orange zest and fresh cracked pepper for a brighter profile.
Mediterranean mezze: Serve alongside hummus, tzatziki and olives to make a full platter.
Q&A
Can I use frozen artichoke hearts?
Yes. Thaw them completely and pat dry well.
Can I make these ahead of time?
You can prep and bread them earlier, then bake right before serving.
Do they stay crispy after cooling?
They soften a little as they cool, so they’re best fresh.
Can I shallow fry them?
You can, but the coating browns quickly. Keep the heat moderate.
How do I keep them from sticking?
Use parchment or a lightly oiled baking rack.
Can I substitute Parmesan?
Pecorino works well, but it’s saltier, so adjust the seasoning.
What’s a good dip besides yogurt?
Tzatziki, lemon aioli, or roasted red pepper dip all work nicely.
Are canned artichokes okay?
Absolutely. They’re the easiest option and crisp up well.
Does olive oil spray work instead of drizzling?
Yes, and it gives a lighter finish.
Can I double the recipe?
Yes. Use two trays so the pieces don’t crowd.
Nutrition
(per serving, estimated for 4 servings)
Calories: ~235
Protein: 13 g
Fat: 13 g
Carbs: 16 g
Fiber: 4 g
Sodium: 430 mg
Conclusion
These crispy Parmesan artichoke hearts bring together simple Mediterranean flavors in a fun and satisfying way. The crust adds crunch, the herbs give warmth and the lemon finishes everything with brightness. They’re easy enough for a weeknight and special enough for company. Serve them with a cool yogurt dip and you’ll have a dish that disappears fast.