5/5
(1 Votes)
Ingredients
- 2 15- oz. cans artichoke hearts, drained and pat dry
- 1/4 cup flour
- kosher salt
- Freshly ground black pepper
- 2 Eggs, beaten
- 1/2 cup Parmesan, grated
- 1/2 cup Panko breadcrumbs
- Caesar dressing for dipping
Preparation
Step 1
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, season flour with salt and pepper. Toss in artichokes until well-coated.
In small bowl, add beaten eggs. In another small bowl, mix together salt, pepper, Parmesan, and Panko. Dredge first in eggs, then in Parmesan-Panko mixture.
Roast artichokes until crispy andolden, 15-18 minutes. Serve with Caesar.