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Ultimate Street Corn Chicken Salad: Easy High Protein Potluck Ideas
Crispy baked artichoke hearts coated in seasoned Parmesan and crunchy panko crumbs.
Ingredients
- – 1 can (14 oz) artichoke hearts, drained and rinsed
- – 1 cup freshly grated Parmesan cheese
- – 1 cup panko breadcrumbs
- – 1 tsp garlic powder
- – 1 tsp dried oregano
- – ½ tsp salt
- – ¼ tsp black pepper
- – 2 tbsp olive oil
Instructions
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1Heat the Oven: Set your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.
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2Dry the Vegetables: Carefully press the artichoke hearts dry using paper towels to maximize their ultimate crispiness.
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3Mix the Coating: In a medium bowl, combine the freshly grated Parmesan cheese, panko breadcrumbs, garlic powder, dried oregano, salt, and black pepper until uniform.
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4Bread the Artichokes: Roll each individual artichoke heart thoroughly into the seasoned crumb mixture for full coverage, then arrange them across the parchment paper in a single layer.
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5Drizzle and Bake: Lightly scatter the olive oil over the top of the breaded artichokes and roast for 20 to 25 minutes until beautifully bronzed and crunchy.
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6Cool and Serve: Allow the bites to rest for a few minutes before serving alongside your preferred dipping sauce.

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