The key to these crispy artichokes is to make sure they are split in half and fully patted dry. This prevents the inside of the artichokes from getting mushy and steamy. They are dipped in a lemony, garlic aioli that complements the lemon zest and oregano flavor in the crisp exterior of the artichokes.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | about 24 artichokes |
Ingredients
- 2 14.5-ounce cans artichoke hearts in water, drained
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko
- 1 teaspoon grated lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- Olive oil cooking spray, for frying
- 1/4 cup mayonnaise
- 1 small clove garlic, grated
- 2 teaspoons fresh lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
Instructions
- Make the artichokes: Preheat an air fryer to 360˚ F. Pat the artichoke hearts dry. Halve lengthwise. Put the flour in a shallow bowl; lightly beat the eggs in a second bowl. Whisk the panko, lemon zest, oregano and kosher salt in a third bowl. Coat the artichokes in the flour, then the egg, then the panko mixture.
- Lightly coat the artichokes with cooking spray and arrange sprayed-side down in the air fryer basket in an even layer. Cook 7 minutes. Spray the tops with more olive oil, flip and cook until golden brown, 7 more minutes.
- Make the dipping sauce: Whisk the mayonnaise, garlic, lemon juice, olive oil and salt in a small bowl. Serve with the artichokes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 75 |
| Total Fat | 6 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 131 mg |