Ingredients
Scale
- 2 cans (14 oz each) artichoke hearts in water, 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
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Olive oil spray
- For the Lemon Dip:
- 1/2 cup Greek yogurt or mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
Instructions
- Preparation: Start by draining the artichoke hearts thoroughly. Place them on a layer of paper towels and gently press down to remove as much moisture as possible. Excess water will prevent the coating from sticking and make the final product soggy. Slice any exceptionally large hearts in half vertically so they are all roughly the same size. Set up three shallow bowls for your breading station: one with flour, salt, and pepper; one with the beaten eggs; and the third with a mixture of Panko, Parmesan cheese, garlic powder, and smoked paprika.
- Coating: Take an artichoke heart and dredge it in the flour, shaking off any excess. Next, dip it into the egg wash until fully submerged. Finally, roll the heart in the Panko mixture, pressing the crumbs firmly onto the surface to ensure full coverage. Repeat this process for all the artichoke pieces and set them on a clean plate or parchment-lined tray. For the best results, let the coated hearts sit for five minutes before cooking to help the breading set.
- Air Frying: Preheat your air fryer to 400°F (200°C). Lightly grease the air fryer basket with olive oil spray. Place the coated artichoke hearts in the basket in a single layer, ensuring they do not touch or overlap. You may need to cook in batches depending on the size of your air fryer. Spray the tops of the artichokes lightly with more olive oil. Air fry for 10 to 12 minutes, flipping them halfway through, until they are deeply golden brown and crispy.
- Making the Lemon Dip: While the artichokes are frying, prepare the dipping sauce. In a small bowl, whisk together the Greek yogurt (or mayo), lemon juice, lemon zest, minced garlic, and chopped parsley. Season with a pinch of salt and pepper. Cover the bowl and refrigerate until you are ready to serve. This allows the flavors to meld together beautifully.
- Plating: Remove the crispy artichoke hearts from the air fryer and transfer them to a serving platter immediately. Serve them while they are piping hot to maintain maximum crunch. Place the chilled lemon dip in a small ramekin in the center of the plate. Garnish with extra lemon wedges and a sprinkle of fresh parsley for a professional presentation.
- Cook Time: 27 minutes