1 can whole artichoke hearts
1/4 cup freshly grated Parmesan cheese
1/2 cup Panko breadcrumbs (or seasoned Italian breadcrumbs)
1/4 tsp salt
1/4 tsp pepper
for quick aioli:
1/4 cup mayonnaise
1 garlic clove, minced
tiny pinch paprika
1/2 lemon, juiced
Preheat oven to 375 degrees.
Drain and rinse the artichoke hearts then pat dry thoroughly with paper towels. In a small bowl, combine the breadcrumbs, cheese, salt and pepper. In another smaller bowl, crack the egg and beat lightly with a fork.
Line a baking sheet with tin foil or parchment paper and give a quick spray with non-stick cooking spray.
Lightly drench each heart in the egg then cover with the breadcrumbs. Bake for 25-30 minutes, flipping halfway through. While hearts are baking, prepare the sauce.
Mix together the mayonnaise, lemon juice, garlic and paprika until smooth. Serve with artichoke hearts.