Crispy Parmesan Artichoke Hearts Food

CRISPY PARMESAN ARTICHOKE HEARTS

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper or coat lightly with cooking spray.
• Place the artichoke hearts in a bowl and coat with the olive oil.
• In a medium bowl, mix together the garlic powder, parmesan cheese, panko, Italian seasoning, salt and pepper.
• Dip each artichoke in the egg mixture, then in the cheese mixture.
• Place on baking sheet and bake for 20 minutes, flipping halfway.
• Serve hot with aioli dipping sauce.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

EMMANUEL'S BAKED ARTICHOKE HEARTS

Steps:

• Preheat oven to 400 degrees F.
• Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
• Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.