Crispy Artichoke Nuggets | Meatless Mondays – Dini Klein



Breaded and baked artichoke nuggets put zucchini fries to shame.
Save this recipe:

1 egg, beaten
½ cup panko breadcrumbs
½ cup Parmesan cheese, finely grated
½ tsp salt
½ tsp garlic powder
1 can quartered artichokes, rinsed and dried on paper towels
2 Tbsp olive oil or cooking spray
Marinara sauce for serving

1.) Preheat oven to 425ºF and line a baking sheet with parchment paper.
2.) Prepare your dredging stations. Whisk the egg in a small bowl. In a medium bowl, mix together the panko, Parmesan, salt and garlic powder.
3.) Dip each artichoke quarter into the egg and then coat in panko mixture. Place on baking sheet and continue with remaining artichokes. Once all the artichokes are on the baking sheet, drizzle or spray liberally with olive oil and bake for 12-15 minutes until golden brown and crisp.
4.) Serve with marinara sauce as a dip.

For more amazing recipes download the Tastemade App:


Subscribe to Tastemade:
FIND us on Snapchat Discover:
LIKE us on Facebook:
FOLLOW us on Instagram:

More daily programming

Watch us behind the scenes at Snapchat: @tastemade


Scroll to Top