Crispy Parmesan Roasted Artichoke Hearts
Ingredients:
- 2 cans artichoke hearts (drained and pat dry)
- ¼ cup flour
- Kosher salt
- Freshly ground black pepper
- 2 eggs (beaten)
- ½ cup Parmesan (grated)
- ½ cup panko breadcrumbs
- Caesar dressing for dipping
Directions
Preheat oven to 425° 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 and olden, 15-18 minutes.
Serve with Caesar.