Crispy Parmesan Artichoke Hearts with Creamy Caesar Dip
Crispy Parmesan Artichoke Hearts will become your new go-to appetizer! With a perfectly golden, cheesy coating and tender interior, they’re the kind of snack that disappears fast, especially when served with the bold, garlicky Caesar dip!
Servings: 8
Ingredients
Artichokes
- 2 jars (12 ounces each) whole small artichoke hearts
- 2 large eggs beaten
- 1/2 cup grated Parmesan Cheese divided with 1 tablespoon set aside for the dip
- 1/3 cup Italian-style seasoned dry breadcrumbs
- 1/3 cup panko (Japanese breadcrumbs)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt plus a pinch for the eggs
- Freshly ground black pepper
- Cooking spray
- Lemon wedges for serving if desired
Caesar Dip
- 1/2 cup creamy Caesar salad dressing
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1 clove garlic minced
Instructions
Artichoke Hearts
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
- Cut the artichokes in half lengthwise (top to bottom). Place the halves, cut side down, on paper towels or a clean kitchen towel to drain for 30 minutes.
- 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.
- Transfer a small amount of the breadcrumb and cheese combination to a second small bowl or container. (See Process Shot #4). This keeps the bulk of the breading dry as you work, so it doesn't get eggy.)
- Place the eggs in a shallow dish and season with a pinch of salt and black pepper.
- 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.
- 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.
- 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.
- Serve artichoke hearts with dip and lemon wedges if desired.
Caesar Dip
- 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.
Notes
Serving size is approximately 4 heart halves per person.
SUBSTITUTIONS:
- Frozen, thawed artichoke hearts will work, but you may have to pick through the bag or open more than one bag to get good artichoke hearts for breading.
- Can use plain dry breadcrumbs instead of Italian-style, but you’ll need to increase the amount of Italian seasoning by a 1/2 teaspoon.
- Can use Greek yogurt in place of sour cream.
- 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.
- For the best results, have everything prepped, in bowls, and ready to go. Refrigerate the eggs and the artichoke hearts.
- If that's not an option, get everything breaded, placed on the parchment paper, then wrap securely with plastic wrap. Don't spray with cooking spray yet. Place level in the freezer and freeze. When ready to bake, remove the plastic wrap, spray with cooking spray and bake at 425 degrees, adding 2 to 3 minutes to the baking time. Flip halfway through baking time. The artichoke hearts are done when they hot, crispy and golden.
- The Caesar Dip can be made up to 2 days ahead of time and refrigerated.
Nutrition
Serving: 1 | Calories: 236kcal | Carbohydrates: 9g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 491mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 0.3mg | Calcium: 103mg | Iron: 1mg