If you love a savory snack that packs texture and flavor with every bite, you are going to adore these Parmesan Crusted Artichokes. This dish combines tender, tangy artichoke hearts with a crispy, golden parmesan crust that’s nothing short of addictive. Each piece bursts with rich cheesy goodness balanced by a zesty homemade lemon-garlic mayo that ties everything together flawlessly. Whether you’re serving them as a standout appetizer or a delightful side, Parmesan Crusted Artichokes offer a satisfying bite you’ll want to come back to again and again.

Parmesan Crusted Artichokes Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem simple, but each one plays an essential role in creating the crunch, flavor, and tang that makes Parmesan Crusted Artichokes so memorable. From the creamy cheese coating to the bright lemony mayo, every addition elevates this dish in delicious ways.

2 14 oz cans artichoke hearts (water-packed): Start with quality artichokes for tender texture and clean flavor without added oiliness.
2 tbsp olive oil: Helps crisp up the artichokes and adds subtle fruitiness to the crust.
¼-½ teaspoon kosher salt: Balances and brings out natural flavors.
Grated parmesan (½ teaspoon per artichoke): Creates the crispy, golden crust that’s the star of the dish.
1 whole egg (preferably pasteurized): The base for the creamy, tangy homemade mayo.
½ tsp Dijon mustard: Adds a gentle sharpness to the mayo’s flavor profile.
2 tbsp freshly squeezed lemon juice: Brings brightness and a refreshing zing to balance richness.
½ tsp lemon zest: Intensifies the lemon flavor in the mayo with aromatic oils.
1 small or ½ large garlic clove: Adds a hint of pungency and warmth to the dip.
¼ tsp kosher salt: Enhances all the flavors in the mayo.
1 tsp lemon pepper seasoning: Adds a peppery kick with citrus notes.
1 cup olive oil: Slowly emulsified to make the mayo luxuriously smooth and rich.

How to Make Parmesan Crusted Artichokes

Step 1: Prepare and Roast the Artichokes

First, drain your artichokes well and rinse them under cold water to wash off any canning liquid. Pat them dry, and if you have whole hearts, quarter them for even roasting. Toss the artichokes in olive oil and kosher salt gently to coat each piece. This step helps them roast evenly and develop that beautiful golden color. Spread them face down on a baking sheet and roast at 400˚F for about 10 to 14 minutes until you notice some browning. Flip with tongs and roast for another 10 minutes to get both sides perfectly caramelized and tender.

Step 2: Add the Parmesan Crust

Once the artichokes are roasted and slightly cooled, it’s time for the irresistible parmesan crust. Sprinkle about half a teaspoon of grated parmesan per artichoke heart directly on the baking pan—skip foil or parchment, as you want the cheese to crisp right on the surface. Place the artichokes face down onto the shredded cheese and pop them back into the oven for 3 to 5 minutes. Watch closely until the cheese has melted and turned a gorgeous golden brown. Allow them to cool briefly to ensure the crust firms up and releases from the pan easily.

Step 3: Whip Up the Lemon Garlic Mayo

While your parmesan crust finishes cooking, prepare the luscious mayo that will take these Parmesan Crusted Artichokes to a new level. In a narrow container just wide enough for your immersion blender, add the egg, Dijon mustard, lemon juice, lemon zest, minced garlic, kosher salt, and lemon pepper seasoning. Blend these together until combined. With the blender still at the bottom, very slowly drizzle the olive oil in. Keep the blender moving upward to emulsify the oil into a thick, creamy mayo. This fresh garlic-lemon mayo perfectly complements the artichokes’ crispy, cheesy coating.

How to Serve Parmesan Crusted Artichokes

Garnishes

A sprinkle of fresh herbs like chopped parsley or chives adds color and a fresh, herbaceous note that cuts through the richness. You could also grate a touch more parmesan on top for extra cheesiness or add a twist of lemon peel for an inviting aroma.

Side Dishes

These parmesan crusted bites shine alongside a bright green salad, crusty bread to soak up the mayo, or even a light pasta tossed in olive oil and garlic. Their crispy texture makes them a perfect contrast for softer, milder dishes.

Creative Ways to Present

Serve the artichokes on a rustic wooden board with small bowls of the lemon garlic mayo for dipping. For a crowd, arrange them on skewers or toothpicks for easy finger food. You can even serve them atop creamy polenta or alongside grilled proteins for a special dinner twist.

Make Ahead and Storage

Storing Leftovers

Place any leftover Parmesan Crusted Artichokes in an airtight container and refrigerate for up to 2 days. The crust might lose some crispness, but reheating will help restore it. Store the mayo separately for best freshness.

Freezing

Because of the delicate texture and fresh mayo accompaniment, freezing is not recommended for Parmesan Crusted Artichokes. The crust and artichokes can become mushy when thawed.

Reheating

To bring back the crisp parmesan crust, reheat the artichokes in a 375˚F oven for 5 to 7 minutes until warmed through and crispy again. Avoid microwaving as it tends to make the crust soggy. Serve with freshly made or refrigerated lemon garlic mayo for maximum flavor.

FAQs

Can I use fresh artichokes instead of canned?

While fresh artichokes offer wonderful flavor, they require more prep time to clean and cook. Canned water-packed artichoke hearts keep this recipe quick and straightforward, so stick with those for the classic Parmesan Crusted Artichokes finish.

Is there a substitute for the homemade mayo?

You can use high-quality store-bought mayo mixed with fresh lemon juice, zest, garlic, and lemon pepper, but the homemade version has a fresher and lighter taste that really elevates the dish.

How important is the olive oil quality?

Since olive oil plays a key role in both roasting and the mayo, using a good-quality extra virgin olive oil ensures a bright, fruity flavor that complements the artichokes beautifully.

Can I make this dish vegan?

Replacing the parmesan crust and mayo would require alternative ingredients like vegan cheese and a plant-based mayo, but the traditional Parmesan Crusted Artichokes recipe relies on these dairy and egg components for its signature taste and texture.

What’s the best way to tell when the parmesan crust is done?

The crust is ready when the parmesan melts fully and turns a deep golden to golden-brown color, creating a crispy shell. Be careful not to let it burn to maintain the pleasant nutty flavor.

Final Thoughts

Believe me when I say, Parmesan Crusted Artichokes deserve a spot in your rotation of favorite snacks and appetizers. The crispy, cheesy exterior paired with tender artichoke hearts and that bright, zesty mayo is simply unbeatable. Whether you’re cooking for friends, family, or treating yourself, this recipe delivers wow-factor with minimal fuss. Go ahead and try making Parmesan Crusted Artichokes; your taste buds will thank you!