📝 About This Recipe
Inspired by the legendary 'Carciofi alla Giudia' of Rome, these air-fried artichoke hearts achieve a stunning contrast between a golden, crackling exterior and a tender, buttery center. By utilizing the air fryer, we capture that irresistible crunch with far less oil, allowing the earthy, nutty flavors of the artichoke to truly shine. Paired with a bright, citrus-forward aioli, this dish transforms a humble pantry staple into a sophisticated appetizer that feels like a trip to an Italian trattoria.
🥗 Ingredients
The Artichokes
- 2 14-ounce cans Canned or Jarred Artichoke Hearts (halved, rinsed, and patted very dry)
- 2 tablespoons Extra Virgin Olive Oil (high quality for better flavor)
- 1 tablespoon Cornstarch (helps achieve maximum crispness)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Kosher Salt (plus more for finishing)
- 1/4 teaspoon Black Pepper (freshly cracked)
Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (full fat for best texture)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 1 clove Garlic (finely grated or minced into a paste)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/8 teaspoon Smoked Paprika (for a hint of depth)
Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 tablespoons Parmigiano-Reggiano (freshly grated)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Drain the artichoke hearts into a colander and rinse them thoroughly under cold water to remove any excess brine or tinny flavor.
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2
Place the artichokes on a clean kitchen towel or several layers of paper towels. Gently press down on them to squeeze out as much moisture as possible without crushing the hearts.
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3
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment from the start.
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4
In a large mixing bowl, whisk together the olive oil, garlic powder, dried oregano, salt, and black pepper.
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5
Add the dried artichoke hearts to the bowl and toss gently with a silicone spatula to coat them evenly in the oil and spices.
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6
Sprinkle the cornstarch over the artichokes and toss once more. The cornstarch should create a very thin, almost invisible film that will turn shatteringly crisp in the air fryer.
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7
Arrange the artichokes in the air fryer basket in a single layer. Do not overcrowd; if necessary, cook in two batches to ensure proper airflow.
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8
Air fry at 400°F for 12-15 minutes. At the halfway mark (around 7 minutes), remove the basket and give it a good shake to flip the pieces.
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9
While the artichokes cook, prepare the aioli by whisking together the mayonnaise, lemon juice, grated garlic, lemon zest, and smoked paprika in a small bowl. Set aside in the refrigerator.
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10
Check the artichokes at the 12-minute mark. They are done when the edges are dark golden brown and the leaves look thin and crispy like potato chips.
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11
Transfer the hot artichokes to a serving platter. Immediately sprinkle with the freshly grated Parmigiano-Reggiano so it adheres to the warm surface.
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12
Garnish generously with chopped fresh parsley and serve immediately alongside the chilled lemon-garlic aioli and extra lemon wedges.
💡 Chef's Tips
The secret to crunch is dryness; use a salad spinner or let the artichokes air-dry for 20 minutes if you have time. Avoid using artichokes packed in oil for this specific recipe, as they can become too greasy in the air fryer. If you want a spicy kick, add a half-teaspoon of red pepper flakes to the oil mixture before tossing. Don't skip the cornstarch—it is the 'pro-chef' trick for getting that deep-fried texture without the vat of oil. Serve these immediately; like most fried foods, they lose their signature crunch as they cool down.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pinot Grigio or a dry Sauvignon Blanc to cut through the richness of the aioli. Serve as a unique side dish alongside grilled lamb chops or roasted chicken. Add them to a Mediterranean mezze platter with hummus, olives, and warm pita bread. Use any leftovers (if there are any!) as a crunchy topping for a Caesar salad.