Crispy Roasted Artichoke Hearts with Parmesan and Lemon Mayo Recipe
Delight in crispy roasted artichoke hearts coated with a flavorful Parmesan breadcrumb crust, served alongside a zesty homemade lemon mayonnaise. This easy oven-baked appetizer combines tender artichokes with aromatic lemon and garlic for a perfect balance of textures and tastes, ideal for entertaining or a tasty snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Artichoke Hearts
- 10 ounces artichoke hearts (frozen or jarred)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Breadcrumb Coating
- 1 tablespoon finely chopped lemon zest (about ½ lemon)
- ½ cup coarse fresh breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
Lemon Mayonnaise
- ½ cup mayonnaise
- 1 tablespoon finely chopped lemon zest (about ½ lemon)
- Juice of ½ lemon
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Set your oven to 425˚F (220˚C) to prepare for roasting the artichoke hearts to crispy perfection.
- Prepare Artichokes: Thoroughly dry the artichoke hearts using a clean kitchen towel. Place them in a large bowl, drizzle with olive oil, and season well with salt and freshly ground black pepper to enhance their natural flavor.
- Make Breadcrumb Mixture: In the same bowl, combine the finely chopped lemon zest with coarse fresh breadcrumbs, grated Parmesan cheese, and garlic powder. Toss gently to coat the artichokes thoroughly with this aromatic mixture, ensuring every piece has a flavorful crust.
- Roast Artichokes: Spread the coated artichoke hearts evenly on a baking sheet. Scatter any remaining breadcrumb mixture on top. Roast in the preheated oven for 15 to 20 minutes, or until the breadcrumbs turn golden brown and the artichokes become tender when pierced with a knife.
- Prepare Lemon Mayo: While the artichokes roast, combine mayonnaise, lemon zest, lemon juice, salt, and pepper in a bowl. Stir well to create a bright, tangy dipping sauce that perfectly complements the crispy artichokes.
- Serve: Once roasted, serve the crispy artichoke hearts immediately. Garnish with additional lemon zest and fresh parsley leaves for an extra burst of freshness and color.
Notes
- Using frozen artichoke hearts? Make sure to thaw and dry them completely to avoid sogginess.
- For extra crunch, consider broiling the artichokes for the last 2 minutes of cooking but watch carefully to prevent burning.
- The lemon mayo can be prepared up to a day in advance and kept refrigerated.
- Substitute mayonnaise with vegan mayo to make this dish vegan-friendly.
- Fresh parsley garnish adds color and freshness; optional but recommended.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of the Parmesan.
