Crispy Parmesan Artichoke Hearts with Creamy Caesar Dip

Why This Recipe is a Keeper!

Crispy Parmesan Artichoke Hearts with Caesar Dip perfectly combines texture, flavor, simplicity, and delivers big on everything! It’s like Caesar salad… but more indulgent and snack-friendly. They’re:

• Elevated yet easy! These crispy artichokes are a creative alternative to chips and dip, but surprisingly simple to make.
• Pantry-friendly! Chances are pretty good you already many of the ingredients on hand.
• A umami powerhouse! The Parmesan adds a salty, nutty richness that enhances the mild flavor of the artichokes. The Caesar dip adds a punchy, garlicky tang with a creamy texture that perfectly complements the crispy artichokes.
• Make ahead! These artichoke hearts and the dip can be prepped ahead to a point.

Crispy Parmesan Artichoke Hearts check all the boxes—easy to make, super flavorful, and irresistibly crunchy! Don’t be surprised if you make a double batch next time!

How to Make Crispy Parmesan Artichoke Hearts and Creamy Caesar Dip:

Recipe Ingredients:

Here’s everything you’ll need to make this baked artichoke heart recipe. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Artichoke Hearts: For this Crispy Parmesan Artichoke Hearts recipe, I like to use whole artichoke hearts in a jar so I can see what I’m buying. Because they’re visible, the artichoke hearts tend to be the nicest selected for packaging. I don’t recommend marinated artichoke hearts because they’re oily, and the marinade will affect the flavor. Frozen, thawed artichoke hearts will work in this recipe, however, there too, you’re not able to see what you’re buying and you may have to pick through the bag or have to open more than one bag to get nice artichoke hearts for breading.
• Seasoned Dry Breadcrumbs: Also called Italian-style breadcrumbs. You can also use plain dry breadcrumbs, but you’ll need to increase the amount of Italian seasoning by a 1/2 teaspoon.
• Panko Breadcrumbs: Also called Japanese breadcrumbs, these add texture and crunch.
• Parmesan Cheese: Shredded or grated cheese works well for this artichoke hearts recipe. If using shredded, chop it into small pieces so you don’t have long shreds.
• Italian Seasoning: A kitchen staple that generally includes dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.
• Caesar Salad Dressing: Use your favorite prepared creamy Caesar salad dressing.
• Sour Cream: Can also use Greek yogurt.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Preheat oven to 425 degrees.
• Line a rimmed baking sheet with parchment paper.

1. Cut the artichokes in half lengthwise (top to bottom).

2. Place the halves, cut side down, on paper towels or a clean kitchen towel to drain for 30 minutes.

3. Combine the cheese, seasoned dry bread crumbs, panko, garlic powder, Italian seasoning, salt, and a pinch of freshly ground black pepper in a shallow dish. Place the eggs in a shallow dish and season with a pinch of salt and black pepper.

4. Transfer a small amount of the breadcrumb and cheese combination to a small bowl. (This keeps the bulk of the breading dry as you work.)

5. Working with 4 or 5 hearts at a time, dip the hearts in the eggs… then coat on both sides with cheese and breadcrumb combination.

6. …Then coat on both sides with cheese and breadcrumb combination.

7. Place the breaded hearts on the prepared baking sheet with the cut side up. Repeat with the remaining artichoke hearts. Give each artichoke heart a quick shot of cooking spray, being careful not to disturb the coating.

8. Bake for 10 minutes. Flip each artichoke heart so the cut side is down. Return to the oven and bake for an additional 8-9 minutes.

9. While the artichoke hearts are baking, whisk together the Caesar salad dressing, sour cream, mayonnaise, minced garlic and 1 tablespoon grated Parmesan cheese. Serve dip with artichoke hearts.

Chef Tips and Tricks:

• It’s essential to dry the artichoke hearts as much as possible. However, avoid pressing on them when removing excess water so you don’t crush them. Turn them cut side down onto dry paper towels and let them drain for 30 minutes or so.
• In my process shot #4, you’ll see that I remove a small amount of the breading to another small bowl. I work with that rather than dipping the egg-covered artichoke heart into the whole dish of breading so that the unused coating stays dry and crisp, and I don’t end up with clumpy, soggy breadcrumbs. Keep replenishing your working breading in the small bowl as it gets used.