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Crispy Parmesan Artichokes

Are you searching for the perfect appetizer to impress your guests? Look no further than these Crispy Parmesan Artichokes!


These bites go perfectly alongside a homemade olive oil-based aioli and are so addictive and bursting with flavor you’ll have them on repeat all year long. The best part is that you probably already have all the ingredients right at home to throw together these together for any gathering.


Prep Time: 10 Minutes

Cook Time: 20 Minutes

Makes roughly 20-25 artichokes.




Crispy Parmesan Artichokes


Ingredients for the Artichokes

2 cans artichoke hearts, water packed – not marinated

3-5 tablespoons olive oil

½ cup grated Parmesan cheese

½ teaspoon salt


Ingredients for the Aioli

1 cup olive oil

2 tablespoons garlic, minced

Lemon juice from 2 fresh lemons

1 whole egg (chicken or duck)

1 teaspoon Dijon mustard

1 teaspoon fresh cracked pepper

1 teaspoon lemon pepper seasoning (optional)


Other Ideas

For an extra kick of flavor, add a pinch of red pepper flakes to the parmesan cheese. You can also try experimenting with different seasonings, such as smoked paprika or dried basil.

If making aioli is not your thing feel free to use a store bought or locally made dipping sauce that suits your taste buds. These are also so good without anything to dip in.


Directions
  1. Preheat oven to 400 degrees.

  2. Drain artichokes and pat with a paper towel to make sure they are dry. If they are whole hearts quarter them and put them in a medium bowl.

  3. Coat with olive oil and salt.

  4. Grab a sheet pan and place artichokes face down and bake 10 minutes on each side, until artichokes turn a little brown. Do not use foil or parchment paper.

  5. While they are baking make the aioli:

    1. Add all ingredients together in a blender except the olive oil.

    2. Blend together and shut blender off.

    3. Add in the olive oil and blend slowly until aioli is emulsified.

    4. Store in an airtight container and chill in the refrigerator (for up to one week).

  6. Remove the artichokes from the oven and let cool a little.

  7. Get your teaspoon and parmesan cheese out. Spoon ½ - 1 teaspoon (depending on the size of the artichokes) of cheese out onto the sheet pan.

  8. Place the artichokes face down on the cheese and bake for another 3-5 minutes or until the parmesan cheese is golden brown and crispy.

  9. Serve with your homemade aioli or other dipping sauce while artichokes are hot.


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