By Ari Meyer on SwimSwam
Crispy, golden whole artichokes topped with panko and parmesan and served with melted butter for dipping.
Spring means artichoke season, and there’s no better way to enjoy them than turning them into a crispy, shareable appetizer. Artichokes are one of those foods that are just as fun to eat as they are delicious—pulling off the leaves, dipping them in butter, and scraping the tender part off with your teeth is half the experience.
This recipe takes whole artichokes, steams them until perfectly tender, then tops them with a crunchy panko parmesan crust before finishing them in the oven. The result is a salty, crispy bite paired with the rich flavor of melted butter and bright lemon. Whether you’re making them for a spring dinner, a snack with friends, or just because artichokes are finally in season, this recipe is a simple way to make them shine.
INGREDIENTS
4 large artichokes 1 cup panko breadcrumbs ½ cup grated Parmesan cheese 3 tbsp olive oil 3 cloves garlic, minced 1 tsp Italian seasoning ½ tsp salt ½ tsp black pepper 1 lemon, halved 1–2 tbsp olive oil (for drizzling the pan and artichokes)FOR SERVING
4 tbsp melted butter Extra lemon wedgesLET’S COOK!
Prepare the artichokes. Trim the stems so the artichokes sit flat. Cut about 1 inch off the top of each artichoke and trim the sharp tips from the outer leaves with kitchen scissors. Rub the cut edges with lemon to prevent browning. Steam the artichokes. Fill a large pot with about 2 inches of water and add the lemon halves. Place the artichokes in a steamer basket, cover, and steam for 30–35 minutes, until the leaves pull away easily and the base is tender. Preheat the oven. Heat the oven to 400°F and lightly drizzle a baking sheet with olive oil. Make the crispy topping. In a bowl, mix together the panko breadcrumbs, parmesan cheese, olive oil, minced garlic, Italian seasoning, salt, and pepper. Open the artichokes. Once steamed, gently spread the leaves apart slightly so the topping can fall into the layers. Add the topping. Sprinkle the panko mixture over each artichoke, pressing some between the leaves so the flavor gets throughout. Bake. Place the artichokes on the oiled baking sheet, drizzle lightly with olive oil, and bake for 12–15 minutes, until the topping is golden and crispy. Serve. Serve warm with melted butter and lemon wedges for dipping.Give this recipe a try and be sure to tag @ariseats on Instagram with your creations!
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