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Baked Artichoke Hearts

Baked Artichoke Hearts: Crispy, Healthy Bliss in Every Bite

Baked Artichoke Hearts are a crispy, gluten-free, and keto-friendly appetizer that delivers flavor and crunch in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Breading
  • 1 can Canned Artichoke Hearts drained and patted dry
  • 1 cup Panko Breadcrumbs gluten-free if desired
  • 1/2 cup Parmesan Cheese optional, or swap with nutritional yeast for vegan
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika smoked paprika for variation
  • to taste Salt
  • to taste Black Pepper
  • 2 large Eggs beaten
  • 1/2 cup All-Purpose Flour almond flour for keto version
  • as needed Olive Oil Spray for crisp finish
For the Garlic Aioli
  • 1/2 cup Mayonnaise use vegan mayo for plant-based
  • 2 cloves Minced Garlic
  • 1 tablespoon Lemon Juice
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking Sheet
  • Bowls
  • whisk

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
  3. Set up the breading station with bowls for all-purpose flour and beaten eggs.
  4. Dredge artichoke hearts in flour, dip in beaten eggs, then coat thoroughly in breadcrumb mixture.
  5. Place coated artichoke hearts on the baking sheet, spray lightly with olive oil.
  6. Bake for 20-25 minutes, flipping halfway for even cooking.
  7. While baking, prepare garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper.
  8. Once golden and crispy, let artichoke hearts cool slightly and serve warm with garlic aioli.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 300mgPotassium: 350mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Ensure artichoke hearts are completely dried after rinsing for best texture. You can bread them ahead of time and refrigerate before baking to save time.

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