Recipe

Imagine golden, bite-sized artichoke hearts wrapped in a crunchy, cheesy armor that crackles when you bite — salty Parmesan blanket on the outside, tender artichoke on the inside. One is never enough. These little gems are perfect for game day, wine night, holiday apps, or whenever you need a “wow” snack that looks fancy but is secretly effortless.

A quick spin with the Geedel Rotary Cheese Grater gives you feather-light Parmesan shreds that cling perfectly to every curve — no clumps, no bald spots, just pure crispy magic.

🧀Ingredients (makes about 24 pieces)

2 cans (14 oz each) artichoke hearts, drained and patted very dry

1 cup freshly shredded Parmesan (block works best)

½ cup panko breadcrumbs

1 tsp Italian seasoning

½ tsp garlic powder

½ tsp smoked paprika (optional but amazing)

¼ tsp salt & black pepper

2 large eggs, beaten

Olive oil spray or a light drizzle

For serving: marinara, lemon wedges, or garlic aioli

🔥Step-by-Step: From Can to Crunch

1. Prep the Artichokes

Drain artichoke hearts well, then gently press between paper towels until very dry (the drier = the crispier).

2. Make the Cheesy Coating

Use the rotary grater to shred fresh Parmesan into fluffy ribbons. In a bowl, toss the Parmesan with panko, Italian seasoning, garlic powder, paprika, salt, and pepper.

3. Egg Wash Station

Beat eggs in a shallow bowl. Set up an assembly line: artichokes → egg → cheesy crumbs.

4. Coat & Load

Dip each artichoke heart in egg, let excess drip off, then press into the Parmesan-panko mixture. Gently pack the coating so it sticks to every ridge.

5. Crisp Them Up

Arrange on a parchment-lined baking sheet. Lightly spray or drizzle with olive oil.

Bake at 425°F (220°C) for 18–22 minutes, flipping halfway, until deep golden and audibly crunchy. (Air fryer option: 400°F for 10–12 minutes, shaking once.)

6. Serve Immediately

Pile high on a platter with dipping sauce and lemon wedges. Watch them vanish.

✨Tips & Twists

Extra Crunch – Add a handful of Geedel-shredded Parmesan on top for the last 2 minutes of baking.

Spicy Version – Mix cayenne or chili flakes into the coating.

Vegan Swap – Use vegan Parmesan and Just Egg or flax egg.

Make-Ahead – Coat ahead, refrigerate up to 6 hours, then bake fresh.

🥟Final Bite

These Crispy Parmesan Artichoke Hearts are pure snack perfection: crunchy, cheesy, gone in minutes. The secret to that irresistible golden armor? Fluffy, melt-in-your-mouth Parmesan ribbons that only the cheese slicer can deliver in seconds. One effortless crank, zero clumps, and suddenly you’re the hero of every party.