Description
Crispy air fryer artichokes coated in a flavorful blend of garlic, herbs, and parmesan, served with a zesty lemon garlic aioli for dipping. This easy and delicious recipe is perfect for a snack or appetizer that combines crispy texture with savory goodness.
Ingredients
Scale
Artichokes
- 1 can whole artichoke hearts in water
- 1 tbsp extra virgin olive oil
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp dried oregano
- 2 tbsp arrowroot powder (or corn starch or potato starch)
- 2 tbsp finely grated parmesan
Lemon Garlic Aioli
- ½ cup mayonnaise
- 2 cloves garlic minced
- 1 tbsp finely chopped basil
- 2 tsp lemon zest
- 1 tsp lemon juice
Instructions
- Preheat Air Fryer: Preheat the air fryer to 400º Fahrenheit for 5 minutes to ensure it’s hot and ready for cooking.
- Prepare Artichokes: Remove the artichoke hearts from the can and carefully cut them in half, keeping the halves intact due to their delicate texture.
- Dry Artichokes: Place two pieces of paper towel on the counter and lay the artichoke halves face down to absorb any excess moisture for a crispier result.
- Season Artichokes: Transfer the dried artichokes to a bowl and drizzle with olive oil. Add garlic powder, salt, pepper, and dried oregano, then gently stir to evenly coat the artichokes with the seasoning.
- Coat with Arrowroot Powder: Add the arrowroot powder to the bowl and stir again to ensure all pieces are evenly coated, which helps achieve the crispy texture.
- Add Parmesan: Sprinkle in the finely grated parmesan and stir one final time to combine all ingredients thoroughly.
- Prepare Air Fryer Basket: Spray the preheated air fryer basket generously with cooking spray to prevent sticking.
- Arrange Artichokes: Place the seasoned artichoke halves in a single layer in the basket, spacing them evenly. Sprinkle any excess parmesan from the bowl over the top for extra flavor.
- Cook First Side: Cook the artichokes in the air fryer for 5 minutes at 400º Fahrenheit.
- Flip and Cook Second Side: After 5 minutes, carefully flip each artichoke half and continue cooking for an additional 5 minutes until crispy and golden brown.
- Make Aioli: While the artichokes cook, combine mayonnaise, minced garlic, finely chopped basil, lemon zest, and lemon juice in a small bowl. Stir well to blend flavors.
- Serve: Serve the crispy air-fried artichokes hot with the lemon garlic aioli on the side for dipping.
Notes
- For extra crispiness, ensure the artichokes are patted dry very well before seasoning.
- If arrowroot powder is not available, corn starch or potato starch are good substitutes with similar results.
- Use fresh parmesan and finely grate it for the best texture and flavor.
- The aioli can be made ahead and refrigerated to deepen the flavors before serving.
- Adjust seasoning to taste, especially salt and garlic powder, depending on preference.
