½cupgrated Parmesan cheeseor nutritional yeast for dairy free
1teaspoonItalian seasoning
1½teaspoonskosher salt
1teaspoonfreshly ground black pepper
2clovesgarlicpeeled and grated or finely minced
Quick Caper Aioli
1/3cupmayonnaise
½lemon – juice and finely grated zest
1garlic clovegrated or finely minced
1tablespooncapersdrained
Instructions
Crispy Artichoke Hearts
Preheat oven to 375 degrees. Spray two baking sheets generously with cooking spray.
Drain the artichoke hearts and dry with paper towels. Beat the eggs in a medium mixing bowl. Combine the bread crumbs, Parmesan cheese, Italian seasoning, salt, pepper, and garlic in a mixing bowl.
Dip the artichoke hearts (one by one) into the egg and then drop into the bread crumb mixture. Coat the hearts well with the breadcrumb mixture then lay on the prepared baking sheets. Spray the artichoke hearts with some cooking spray and bake for 25 – 30 minutes, flipping the hearts over once halfway through baking. Serve hot.
Quick Caper Aioli
Stir all the ingredients together, place in a small serving bowl and refrigerate until serving time.