These roasted artichoke hearts with breadcrumbs and parmesan cheese are deliciously crispy, infused with herbs and garlic flavour, and so easy to prepare with just a few pantry staples. Recipe yields 24 mini bites, enough for 4 people.
½teaspoondried parsley or Italian seasoning (or your fav herbs)
¼teaspoongarlic powder (or ½ garlic clove, finely grated)
⅙teaspoonfine salt
black pepper
2tablespoonsbreadcrumbs
2tablespoonsgrated parmesan cheese
Instructions
Preheat the oven to 400°F/200°C.
Mix olive oil, lemon juice, garlic, herbs, salt and pepper in a small bowl.
Mix breadcrumbs and grated parmesan cheese in a second small bowl.
Cut each artichoke heart into quarters, pat them dry with kitchen paper, then add them to the marinade and toss gently to coat.
Transfer the artichoke hearts onto a baking dish lined with parchment paper, and top them with breadcrumb mixture, gently pressing the coating with your fingers (you want the breadcrumbs to stick to the artichokes).
Drizzle with some olive oil (you don't need extra salt) and bake for 20 minutes in the preheated oven, adding the grill in the last 5 minutes of the baking time for a crispier texture.
Notes
Storage: these roasted artichokes are best when you serve them immediately and hot, but they keep well for 1 day in airtight container in the fridge, and you can reheat them in the oven when it's time to serve. They're not freezable
Nutrition facts: the nutrition values are for one serving, roughly 6 quarters of artichoke, and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice (the drizzle of extra virgin olive oil before baking is not included). Please see my disclosure policies.