Ingredients:
- oz (400g) Canned or Jarred Artichoke Hearts, drained and patted very dry
- /2 cup (60g) All-Purpose Flour
- /2 teaspoon Kosher or Sea Salt (for flour)
- /4 teaspoon freshly ground Black Pepper
- Large Eggs, lightly beaten
- cup (100g) Panko Breadcrumbs
- /4 cup (25g) Finely grated Parmesan Cheese
- teaspoon Dried Oregano
- /2 teaspoon Garlic Powder
- Olive Oil Spray or light brush of melted butter
- /2 cup (120ml) Mayonnaise (good quality)
- tablespoon Fresh Lemon Juice
- teaspoon Fresh Lemon Zest
- small clove Garlic, minced very fine
- teaspoon Fresh Parsley, finely chopped (optional)
Instructions:
- Thoroughly drain artichoke hearts. Lay them flat between layers of paper towels and press firmly to remove as much moisture as possible. Dryness is crucial for crispiness.
- Set up the dredging stations: Bowl 1: Mix flour, 1/4 tsp salt, and pepper. Bowl 2: Whisk the eggs well. Bowl 3: Combine Panko, Parmesan, oregano, garlic powder, and remaining salt/pepper.
- Coat the hearts: Working in batches, coat the artichokes first in the flour mixture (shaking off excess), then dip into the egg, and finally press firmly into the Panko mixture to ensure a thick, even crust. Place coated hearts on a clean plate.
- Prepare the Aioli: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, and optional parsley until smooth. Taste and adjust seasoning. Set aside.
- Preheat the air fryer to 390°F (200°C) for 5 minutes.
- Air Fry: Lightly spray the air fryer basket with oil. Arrange the coated artichoke hearts in a single layer (do not overcrowd). Lightly spray the tops of the artichokes with oil.
- Cook for 5 minutes. Shake the basket gently, then continue cooking for another 5–7 minutes, or until the crust is deep golden brown and crisp.
- Transfer immediately to a serving platter alongside the Zesty Lemon Aioli and serve hot.