Crispy Parmesan Artichoke Hearts with Lemon-Dill Buttery Yogurt by @starinfinitefood

26 min

4 servings

🥕

430 g

Whole artichoke hearts

🥚

1

Egg

🧀

100 g

Parmesan cheese

🌿

0.5 tsp

Dried oregano

🧂

0.5 tsp

Salt

⚫

Pepper

🥣

240 ml

Unsweetened Greek yogurt

🧈

2 tbsp

Salted butter

🍋

2 tsp

Lemon juice

🍋

0.5 tsp

Lemon zest

🌿

2 tbsp

Fresh dill

🍯

1 tsp

Honey

🧈

2 tbsp

Butter

  1. Preheat

    Preheat the oven to 425.

  2. Drain
    • Whole artichoke hearts

    Drain the artichokes and pat them dry.

  3. Mix
    • Parmesan cheese
    • Dried oregano

    Mix together the Parmesan cheese, oregano, salt and pepper in a medium bowl.

  4. Place
    • Butter

    Place 2 tbsp butter onto a large sheet pan, then place it into the oven for 2-3 minutes until the butter is melted, remove and spread the butter.

  5. Step
    • Whole artichoke hearts
    • Egg
    • Parmesan cheese

    Use a fork to gently press down the leaf side of the artichoke hearts, then one at a time dip the bottoms into the egg and then into the Parmesan mixture.

  6. Place
    • Parmesan cheese

    Place the sheet pan in the oven for 14-16 minutes, until the edges of the Parmesan are golden and crisp.

  7. Sit

    Let them sit for a few minutes, then gently lift them using a spatula.

  8. Roast
    • Unsweetened Greek yogurt
    • Salted butter
    • Whole artichoke hearts

    While the artichokes roast, add the yogurt and butter to a small bowl and whisk together.

  9. Add
    • Lemon juice
    • Salt
    • Fresh dill

    Add the lemon juice, lemon zest, salt, dill, honey and pepper and whisk until smooth.

  10. Serve
    • Whole artichoke hearts
    • Unsweetened Greek yogurt

    Serve the artichokes with the dip.

Crispy Parmesan Artichoke Hearts with Lemon-Dill Buttery Yogurt by @starinfinitefood

26 min

4 servings

🥕

430 g

Whole artichoke hearts

🥚

1

Egg

🧀

100 g

Parmesan cheese

🌿

0.5 tsp

Dried oregano

🧂

0.5 tsp

Salt

⚫

Pepper

🥣

240 ml

Unsweetened Greek yogurt

🧈

2 tbsp

Salted butter

🍋

2 tsp

Lemon juice

🍋

0.5 tsp

Lemon zest

🌿

2 tbsp

Fresh dill

🍯

1 tsp

Honey

🧈

2 tbsp

Butter

Preparation Steps

  1. Step 1/10

    Preheat the oven to 425.

  2. Step 2/10

    Drain the artichokes and pat them dry.

    🥕Whole artichoke hearts

  3. Step 3/10

    Mix together the Parmesan cheese, oregano, salt and pepper in a medium bowl.

    🧀Parmesan cheese
    🌿Dried oregano
    🧂Salt
    ⚫Pepper
    🥣Medium bowl

  4. Step 4/10

    Place 2 tbsp butter onto a large sheet pan, then place it into the oven for 2-3 minutes until the butter is melted, remove and spread the butter.

    🧈Butter
    🍳Sheet pan

  5. Step 5/10

    Use a fork to gently press down the leaf side of the artichoke hearts, then one at a time dip the bottoms into the egg and then into the Parmesan mixture.

    🥕Whole artichoke hearts
    🥚Egg
    🧀Parmesan cheese
    🍴Fork

  6. Step 6/10

    Place the sheet pan in the oven for 14-16 minutes, until the edges of the Parmesan are golden and crisp.

    🍳Sheet pan

  7. Step 7/10

    Let them sit for a few minutes, then gently lift them using a spatula.

    🥄Spatula

  8. Step 8/10

    While the artichokes roast, add the yogurt and butter to a small bowl and whisk together.

    🥣Unsweetened Greek yogurt
    🧈Salted butter
    🥣Small bowl
    🥄Whisk

  9. Step 9/10

    Add the lemon juice, lemon zest, salt, dill, honey and pepper and whisk until smooth.

    🍋Lemon juice
    🍋Lemon zest
    🧂Salt
    🌿Fresh dill
    🍯Honey
    ⚫Pepper
    🥄Whisk

  10. Step 10/10

    Serve the artichokes with the dip.

    🥕Whole artichoke hearts
    🥣Unsweetened Greek yogurt

Composition

Ingredients

Types

Vegetables, Eggs, Dairy, Spices, Fruit, Herbs, Sweeteners

Ingredients

Whole artichoke hearts, Egg, Parmesan cheese, Dried oregano, Salt, Pepper, Unsweetened Greek yogurt, Salted butter, Lemon juice, Lemon zest, Fresh dill, Honey, Butter

Notes

Whole artichoke hearts (canned, 1 can), Egg (beaten), Parmesan cheese (shredded), Salt (for the artichokes), Pepper (for the artichokes, to taste, for the dip), Salted butter (slightly melted, for the dip), Fresh dill (chopped)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Low-Carb, soy-free, Vegetarian, Gluten-Free

Calories

220 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 8g, Fat: 15g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 220mg, Sodium: 560mg, Potassium: 220mg, Phosphorus: 180mg

Vitamins

Vitamin A: 150mcg, Vitamin C: 7mg, Vitamin K: 12mcg, Folate: 30mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

16 minutes

Overall

26 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Fork, Medium bowl, Small bowl, Whisk, Spatula, Sheet pan

Appliances

Oven

Type

Type

Type Of Dish

Snack, Starter, Appetizer

Occasions

Party, Appetizer Spread

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Creamy, Crunchy

Flavors

Cheesy, Savory, Citrusy, Herby, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers (artichokes) : 2-3 days (store in an airtight container,reheat in oven to restore crispness), leftovers (yogurt dip) : 3-4 days (store in an airtight container)