Crispy Parmesan Roasted Artichoke Hearts

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Caesar dressing

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 cup Flour
  • 1 Kosher salt

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 1/2 cup Parmesan, grated

• Other

  • 2 15- oz. cans Artichoke hearts, drained and pat dry

Found on delish.com

Ingredients

• 2 15- oz. cans artichoke hearts, drained and pat dry
• 1/4 c. flour
• kosher salt
• Freshly ground black pepper
• 2 Eggs, beaten
• 1/2 c. parmesan, grated
• 1/2 c. panko breadcrumbs
• Caesar dressing for dipping

Directions

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.In a large bowl, seasonflour 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.