Crispy Parmesan Artichoke Bites with Creamy Lemon Garlic Dip

1 Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2 Drain the artichoke hearts very well. Place them between several layers of paper towels and gently press out as much excess moisture as possible. Chop the artichokes into small pieces.
3 Add the chopped artichokes to a large bowl along with the Parmesan, panko, eggs, mayonnaise, garlic, Italian seasoning, onion powder, salt, pepper, parsley and mozzarella.
4 Stir until everything is evenly combined and the mixture holds together when pressed.
5 Scoop approximately 2 tablespoons of the mixture at a time. Gently form into small patties or nugget-shaped bites, slightly flattening each one with your hands.
6 Arrange the artichoke bites on the prepared baking sheet, leaving a little space between each one. Lightly spray the tops with olive oil.
7 Bake for 18–22 minutes, carefully flipping about halfway through, until the bites are deeply golden brown and crispy around the edges.
8 While the artichoke bites bake, make the lemon garlic dip. Stir together the sour cream, lemon zest, lemon juice, grated garlic, parsley, salt and black pepper. Taste and adjust the lemon and seasoning as needed.
9 Serve the artichoke bites warm with the creamy lemon garlic dip on the side. Garnish with additional Parmesan, parsley or lemon zest if desired.
Recipe Notes
11 Dry the artichokes really well. This is probably the most important step for getting crispy bites rather than soft ones.
12 Don’t make them too thick. Slightly flattened bites create more surface area for browning.
13 Freshly grated Parmesan works best. It melts and browns much better than the shelf-stable grated Parmesan.
14 Make the dip ahead. You can prepare the lemon garlic dip several hours in advance and refrigerate until serving.
15 For extra crispiness: Broil the bites for the final 1–2 minutes, watching them very closely so the Parmesan doesn’t burn.