Ingredients
Scale
- 2 cans (14 oz each) artichoke hearts, drained and patted dry
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
- 1/2 cup mayonnaise or Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Start by draining the artichoke hearts thoroughly. Place them on paper towels and gently pat them dry; removing excess moisture is the secret to a crispy coating. Set up three shallow bowls. In the first bowl, place the flour. In the second, whisk the eggs. In the third bowl, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper. Dip each artichoke heart into the flour, shake off the excess, submerge it in the egg wash, and finally roll it in the breadcrumb mixture until fully coated.
- Preheat your air fryer to 370°F (185°C). Lightly grease the air fryer basket with olive oil spray. Place the breaded artichoke hearts in the basket in a single layer, ensuring they do not touch. You may need to work in batches depending on the size of your air fryer. Give the tops of the artichokes a quick spray of olive oil to help them brown. Cook for 10 to 12 minutes, shaking the basket halfway through, until they are golden brown and crispy.
- While the artichokes are cooking, whisk together the mayonnaise (or yogurt), lemon juice, lemon zest, minced garlic, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper. Once the artichokes are finished cooking, transfer them to a serving platter. Serve them immediately while hot and crispy with the chilled lemon dip on the side.
- Cook Time: 22 minutes