Inspired by crunchycreamysweet.com
Ingredients
for 4 servings
-
1 cup panko bread crumbs (50 g) -
½ cup vegetarian parmesan cheese (60 g) -
½ cup salted butter, 1 stick, melted (125 mL) -
15 oz canned artichoke heart, 2 cans, drained, rinsed, and patted dry (425 g) - fresh parsley, chopped, for serving
Garlic Aioli
-
½ cup mayonnaise (115 g) -
2 tablespoons olive oil -
1 teaspoon garlic, minced -
1 tablespoon lemon juice -
¼ teaspoon salt -
¼ cup fresh parsley, chopped (10 g)
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Preparation
- Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
- Drain and rinse the artichokes. Pat them dry.
- In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
- Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
- Place the artichoke bites on the wire rack.
- Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
- Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
- Sprinkle the artichoke bites with parsley before serving with aioli alongside.
- Enjoy!
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Tips
1 of
3
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Innesah Jerding
Make sure you DONT use canned artichoke hearts. No matter what. It doesn’t taste the same.
2018-07-12T01:25:55Z Helpful (4) -
Athina Hinojosa
Don’t use whole artichoke hearts use the petals only
2018-09-10T17:19:06Z Helpful (3) -
correena
They were good but the breading kept falling off. Not sure how I could’ve made it stick better? Another dunk in butter & crumbs? 🤔
2018-07-10T00:20:29Z Helpful (3) -
Desirae Toohey
Read through the whole recipe, I put them on a sheet pan instead if baking rack. They were still crisp but I’ll do it right next time! :)
2018-07-01T23:18:57Z Helpful (3)
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