Ingredients:

  • 2 x 14 oz jars Artichoke Hearts (in water or brine), drained and dried
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • Zest of 1 small lemon
  • 1/4 cup Freshly Grated Parmesan Cheese (optional)
  • 1 Tbsp Fresh Parsley, chopped (for garnish)
  • Dipping Sauce, as needed

Instructions:

  1. Drain and Rinse: Empty the jarred artichoke hearts into a colander. Rinse them thoroughly under cold running water to remove excess brine.
  2. The Critical Drying Step: Transfer the rinsed artichokes onto a thick layer of kitchen paper towels. Pat them firmly and repeatedly until they feel dry to the touch. Any residual moisture will prevent crispness.
  3. Season the Artichokes: Transfer the dried hearts to a large mixing bowl. Drizzle with the olive oil and toss gently to coat.
  4. Add Flavour: Sprinkle in the salt, pepper, garlic powder, oregano, and smoked paprika. Toss until all the hearts are evenly coated in the spice mix.
  5. Preheat (Optional but Recommended): If your air fryer requires preheating, set it to 400°F (200°C).
  6. Load the Basket: Transfer the seasoned artichokes to the air fryer basket in a single layer. Do not overcrowd the basket; you must cook in two separate batches.
  7. Initial Cook: Air fry the first batch at 400°F (200°C) for 6–8 minutes.
  8. Shake and Turn: Pause the air fryer, open the basket, and shake it vigorously (or use tongs to flip the hearts) to ensure even browning.
  9. Finish Cooking: Return the basket to the air fryer and cook for another 5–7 minutes, or until the artichoke hearts are beautifully golden-brown and crisp.
  10. Repeat: Remove the finished batch and place it in a serving bowl. Repeat Steps 6–9 with the remaining artichoke hearts.
  11. Garnish: While the artichokes are still hot, toss them immediately with the fresh lemon zest and the optional grated Parmesan cheese. The heat will release the lemon aroma and slightly melt the cheese.
  12. Serve: Garnish with fresh chopped parsley. Serve immediately with a side of dipping sauce.