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Baked Artichoke Bites With Garlic Aioli

by Merle O'Neal


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
  • ¼ cup
    fresh parsley, chopped (10 g)
    Calories 785
    Fat 70g
    Carbs 31g
    Fiber 5g
    Sugar 2g
    Protein 10g

Estimated values based on one serving size.



  1. Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
  2. Drain and rinse the artichokes. Pat them dry.
  3. In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
  4. Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
  5. Place the artichoke bites on the wire rack.
  6. 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.
  7. Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
  8. Sprinkle the artichoke bites with parsley before serving with aioli alongside.
  9. Enjoy!




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