Baked Parmesan Artichoke Hearts - video Dailymotion

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00:00Baked Parmesan Artichoke Hearts

00:02These golden, crispy artichoke hearts are your new show-stopping party trick.

00:08Tender, cheesy, and irresistibly crunchy.

00:11Foolproof and ready in under 30 minutes, they'll leave everyone begging for your secret.

00:16For the artichoke hearts, take two cans, drain them, and pat completely dry.

00:21Then toss with one tablespoon of olive oil.

00:24For the coating, use two whole eggs, lightly beaten, then mix in one teaspoon of garlic powder.

00:30One teaspoon of Italian seasoning.

00:32One-third cup of finely grated Parmesan cheese.

00:35One-third cup of breadcrumbs.

00:36One-half teaspoon of salt.

00:38And one-quarter teaspoon of black pepper.

00:41Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment, lightly sprayed to prevent sticking.

00:48Drain and pat the artichoke hearts completely dry to ensure the coating sticks and they crisp properly.

00:54Toss the dried hearts in one tablespoon of olive oil for even egg mixture adhesion.

00:58Whisk garlic powder, Italian seasoning, Parmesan, panko, salt, and pepper for the coating.

01:04Beat two eggs separately until smooth.

01:07Dip each hardened egg.

01:08Coat with the seasoned mixture.

01:10Bake 18 to 20 minutes.

01:12Flip halfway.

01:13Then serve golden, crispy, and garnished with lemon and parsley.

01:17For gluten-free, use gluten-free panko, almond flour, or crackers for a crispy texture.

01:22For dairy-free, replace Parmesan with nutritional yeast and boost seasonings.

01:28For vegan, swap eggs with aquafaba or flax eggs plus nutritional yeast.

01:33For low-carb keto, use pork rinds, almond flour, or dry cauliflower.

01:38For flavors, try Mediterranean, spicy, or herb-crusted variations.

01:43For nutrition, each serving has 120 to 140 calories, 8 grams protein, 6 grams carbs, 8 grams healthy fats, fiber, and complete proteins.

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