Nobody will believe you made this at home. That loud crunch when you bite into the cheese crust? That’s exactly why this is breaking the internet. Send this to a snacker!
Ingredients:
- 2 cans (400g / 14 oz each) Whole artichoke hearts, drained 🥫
- 1 cup (100g) Grated Parmesan cheese 🧀
- 3 tbsp (45ml) Olive oil 🫒
- 1 tsp (5g) Garlic powder 🧄
- 1 tsp (5g) Smoked paprika 🌶️
- 1/2 tsp (2g) Black pepper 🧂
- Fresh parsley for garnish 🌿
Step-by-Step Instructions:
- Preheat your oven to 220°C (425°F).
- Place the drained artichoke hearts on a thick paper towel.
- Press down gently to squeeze out as much water as possible.
- Line a heavy baking sheet with parchment paper.
- Pour small circular piles of grated Parmesan cheese onto the paper.
- Place one dried artichoke heart on top of every cheese pile.
- Use the bottom of a heavy glass to smash each artichoke flat.
- Drizzle the smashed artichokes with olive oil.
- Dust heavily with garlic powder, paprika, and black pepper.
- Bake for 20 minutes until the cheese turns into a dark golden, hard crust.
- Let them cool for 5 minutes so the cheese sets completely.
Secret Tip: Drying the artichokes thoroughly is the only way to get that viral, shattering crunch. If they are wet, they will steam instead of roast.