Air Fried Artichoke Hearts With Lemony Mayo Recipes

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AIR FRYER ARTICHOKE HEARTS



Air Fryer Artichoke Hearts image

These simple and flavorful artichoke hearts make the perfect appetizer and come together in minutes! As a bonus, they make the house smell amazing! Serve with garlic aioli or creamy horseradish sauce.

Provided by France C

Categories     Appetizers and Snacks     Cheese

Time 17m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can quartered artichoke hearts in water, drained
2 teaspoons grated Parmesan cheese
¼ teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 tablespoon olive oil

Steps:

  • Preheat the air fryer to 390 degrees F (200 degrees C).
  • Pat artichoke hearts dry with a paper towel to remove excess moisture and place in a bowl. Sprinkle with Parmesan cheese, Italian seasoning, salt, pepper, and garlic powder. Drizzle with olive oil and toss to coat.
  • Place in the air fryer basket and cook for 4 minutes. Shake basket and continue cooking until artichokes begin to brown and edges are crispy, 3 to 4 minutes more. Serve immediately.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 6.6 g, Cholesterol 0.9 mg, Fat 3.7 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 525.8 mg

FRIED ARTICHOKE HEARTS



Fried Artichoke Hearts image

Very rich, but OH!, so delicious! For best results refrigerate overnight. For the sauce Meyer lemons are the best if you can get them.

Provided by Rivergoose

Categories     Savory

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 (7 1/2 ounce) jars marinated artichoke hearts
2 (3 1/2 ounce) boxes panko breadcrumbs (Japanese bread crumbs)
1 quart buttermilk
flour
vegetable oil (for frying)
1 cup butter (not margarine)
1 lemon, juice of, large
3 minced garlic cloves
2 tablespoons white wine
grated fresh parmesan cheese
chopped fresh parsley

Steps:

  • Drain artichoke hearts.
  • In separate bowls, set out buttermilk, flour, and Panko.
  • Dip artichoke hearts in buttermilk, then dredge in flour, then dip in buttermilk again, then dredge in Panko.
  • Cover and refrigerate 4-24 hours.
  • While oil is heating, prepare sauce in a small saucepan by combining butter, lemon juice, garlic, and white wine.
  • In small batches, fry artichoke hearts until golden brown, drain on paper towels. Transfer to serving plate. Drizzle sauce over top, sprinkle with Parmesan cheese and parsley. Serve hot with additional sauce for dipping.

Nutrition Facts : Calories 306.7, Fat 20.4, SaturatedFat 12.4, Cholesterol 52.7, Sodium 420, Carbohydrate 24.6, Fiber 3.2, Sugar 6.5, Protein 7.7

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