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Breaded and baked artichoke nuggets put zucchini fries to shame.

Crispy Baked Artichoke Nuggets

Ingredients

  • 1 egg, beaten

  • 1/2 cup panko breadcrumbs

  • 1/2 cup Parmesan cheese, finely grated

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1 can quartered artichokes, rinsed and dried on paper towels

  • 2 tablespoons olive oil or cooking spray

  • Marinara sauce for serving

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Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.

  2. Prepare your dredging stations. Whisk the egg in a small bowl. In a medium bowl, mix together the panko, Parmesan, salt and garlic powder.

  3. Dip each artichoke quarter into the egg and then coat in panko mixture. Place on baking sheet and continue with remaining artichokes. Once all the artichokes are on the baking sheet, drizzle or spray liberally with olive oil and bake for 12-15 minutes until golden brown and crisp.

  4. Serve with marinara sauce as a dip.

Crispy Baked Artichoke Nuggets
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Transcript

- I like to eat artichokes straight from the can, but when you're feeling a little bit more fancy, these artichoke nuggets may be the best nuggets you'll ever have. So, let's make these little nuggets. We have one egg that I just cracked into this bowl here. That's gonna really serve as the glue. We have some panko bread crumbs, and I like using panko as opposed to regular bread crumbs because they're super duper crispy. Artichokes and cheese, just, are a beautiful marriage. Parmesan cheese, we're just gonna throw right on in, and that's also gonna get super crispy and golden brown. These are gonna be the crunchiest little nuggets you're ever gonna have in your life. Now, we need just need to season this up a little bit, so a little bit of salt, garlic powder, and some freshly ground black pepper. Oh, I fee so professional using this, you just feel like you're at a restaurant. You're like, "Oh, would you like some pepper, madam?" That's it, and just mix it around. It's just fun to do with your hands, super fun. We're just gonna take just each little artichoke, we've dried them off a little bit on some paper towel, just because you don't want them being too wet, and you want these to get super, super crispy. Then, you're just going to dip them into your glue. Drain off any extra, and roll 'em around in there, until it's fully coated. Then place it right there on your baking tray. You can even do a few at a time. Pop 'em on in, give it a little mix in there, and pop 'em into your panko. ♫ Artichoke, artichoke. A lot of people are afraid to use artichokes sometimes just because it could be a little bit intimidating. They look kinda scary, they're sharp, they're prickly. People don't really know how to cut them, but there's no need here. Buy a can at your local grocery store, and you, too, could be making artichokes like a pro. Ah, that Parmesan is smelling so good. I think I have a Parmesan obsession. All right. Great. So, I'm just gonna drizzle this with a little bit of olive oil, and that's what really helps crisp these up. All right, let's go pop this in the oven, 425 degrees for about 10 to 12 minutes until it's just smelling ridiculously good in here that you just can't handle yourself anymore. Holy nuggets, these look so good. Oh my god, they're so crispy, and they're piping hot, and they look incredible, and I'm so excited to dig in. OK, so, we need to serve these with something. I've heated up a little bit of marinara sauce in my saucepan just because you don't want to really go dipping in a freezing cold marinara. Just pour it into your serving bowl. Now, let's serve 'em up. Do you see this color? That is what you're looking for, its what you want. ♫ Yeah man. That's what it's about, just getting that crispy texture when you bite in. You gotta make these. There you have it, everybody. Crispy artichoke nuggets. Enjoy.