Air Fryer Artichoke Hearts with Lemon Pepper
Air fryer artichoke hearts get a crisp panko-Parmesan coating seasoned with lemon pepper. Serve these tender, crunchy bites warm with creamy garlic aioli for dipping.
Servings 4 people
Calories 290kcal
Ingredients
Artichokes
- 1 28-ounce can whole artichoke hearts packed in water, drained and rinsed
- ⅓ cup all-purpose flour
- ¼ to ⅓ cup water
- ½ cup panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon pepper seasoning
- ¼ teaspoon kosher salt optional
- Cooking spray for the basket and coating
Garlic Aioli, optional
- ½ cup mayonnaise
- 2 cloves garlic minced
- 1½ tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Make the optional aioli: Stir together the mayonnaise, garlic, lemon juice, salt, and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Prepare the artichokes: Pat the drained and rinsed artichoke hearts dry with paper towels. Cut them in half and blot the cut sides to remove any remaining moisture.
- Mix the coatings: In a shallow bowl, whisk together the flour and water, adjusting with a little more flour or water as needed to reach a thin pancake batter consistency. In another shallow bowl, combine the panko, Parmesan, lemon pepper seasoning, and optional salt.
- Coat the artichokes: Dip each artichoke half into the flour mixture, letting the excess drip off. Dredge through the bread crumb mixture until lightly covered.
- Prepare the air fryer: Preheat to 370°F and lightly spritz the basket with cooking spray. Working in batches, arrange the artichokes in a single layer, leaving space between the pieces. Spray the tops with cooking spray.
- Air fry: Cook for 8 to 10 minutes, flipping halfway through and spraying the other side with cooking spray. The coating should be crispy and golden brown. Repeat with the remaining artichokes.
- Serve: Serve warm with the garlic aioli, if desired.
Notes
- Seasoning: If your lemon pepper blend contains salt, you can omit the extra salt in the breading.
- Timing: Cooking time is 8 to 10 minutes per batch. Smaller baskets may require additional batches and a longer total time.
- Oven option: Arrange the coated artichokes on a lightly greased baking sheet and spray the tops with cooking spray. Bake at 400°F for 18 to 20 minutes, flipping once after 10 minutes, until crisp and golden.
- Storage: Refrigerate leftover artichokes and aioli separately for up to 3 days. Reheat the artichokes in a 350°F air fryer, checking after 3 minutes.
Nutrition
Calories: 290kcal | Carbohydrates: 18g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 790mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg