Crispy Parmesan Artichoke Hearts are a savory, crunchy, and cheesy appetizer that I love whipping up when I want something satisfying and a little different. With their golden exterior and tender centers, these bites are packed with flavor and perfect for dipping. Whether I’m hosting a casual get-together or craving a crispy snack, these always hit the spot.

Why You’ll Love This Recipe

I love how quick and simple these are to prepare, using pantry staples and canned or frozen artichoke hearts. The crispy coating paired with melted Parmesan gives them a deliciously salty crunch, while the inside stays soft and flavorful. They’re great as a party appetizer, side dish, or even tossed into a salad for extra texture. And the best part? I can bake, air fry, or pan-fry them depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Artichoke hearts (canned or frozen, drained and patted dry)
Grated Parmesan cheese
Panko breadcrumbs
Garlic powder
Salt and pepper
Eggs (for dredging)
Olive oil spray or drizzle (for baking or air frying)
Optional: fresh parsley and lemon wedges for serving

Directions

I preheat the oven to 400°F (or set my air fryer to 375°F).
I set up a dredging station with one bowl of beaten eggs and another bowl combining panko, Parmesan, garlic powder, salt, and pepper.
I dip each artichoke heart into the egg, then coat it in the breadcrumb mixture, pressing lightly so it sticks.
I arrange the coated artichokes on a baking sheet lined with parchment (or in the air fryer basket) and lightly spray them with olive oil.
I bake for 20–25 minutes or air fry for about 12–15 minutes, flipping halfway, until they’re golden and crispy.
I serve them hot with lemon wedges and dipping sauces like garlic aioli or marinara.

Servings and Timing

This recipe makes about 4 servings as an appetizer or snack. Prep takes about 10–15 minutes, and cooking takes 15–25 minutes depending on the method I use (oven or air fryer). It’s a quick and satisfying dish I can make on the fly.

Variations

Sometimes I spice things up by adding red pepper flakes or smoked paprika to the breadcrumb mix. For a gluten-free version, I use gluten-free panko. I’ve also tried dipping them in ranch seasoning or adding a little grated mozzarella to the coating for extra cheesiness. When I want to serve them as a main, I toss them with pasta or use them to top a grain bowl.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F for about 5–8 minutes to restore their crispiness. I avoid microwaving because they can turn soggy. If I want to prep them ahead, I bread the artichokes and refrigerate them until I’m ready to bake or fry.

FAQs

Can I use frozen artichoke hearts?

Yes, I’ve used both canned and frozen. I just make sure they’re completely thawed and patted dry so the coating sticks and they crisp up nicely.

Can I make these in the air fryer?

Absolutely. I air fry them at 375°F for 12–15 minutes, flipping once, and they come out super crispy with less oil.

What dips go well with crispy artichoke hearts?

I love serving them with garlic aioli, spicy mayo, marinara, or a lemony yogurt dip. Even ranch works well in a pinch.

Do I need to cook the artichoke hearts first?

Nope. As long as they’re fully thawed (if frozen) or drained (if canned), I can bread and bake them straight away.

Can I make these dairy-free?

Yes, I’ve skipped the Parmesan and added nutritional yeast for a dairy-free version. They’re still flavorful and crispy.

Conclusion

Crispy Parmesan Artichoke Hearts are one of my favorite appetizers—crunchy, cheesy, and full of flavor in every bite. They’re easy to make, endlessly customizable, and totally addictive. Whether I’m serving them as a snack, side, or topping, they always bring that perfect balance of crisp and savory I crave.