These super addicting fried artichoke hearts are one of our favorite, easy appetizers. Made with simple ingredients, you’ll wonder where these have been your whole life! Serve them warm, straight out of the air fryer, with your favorite dipping sauce.
Want more appetizer ideas? I’ve got you covered, boo! Oh, and give my Air Fryer Burrata and these Muffin Tin Crispy Cheesy Dill Pickle Chips a try! You’ll love ’em both!
INGREDIENTS FOR AIR FRIED ARTICHOKE HEARTS:
One of the best things about this recipe is the fact that it calls for CANNED artichokes. That’s right, no boiling or peeling required! The key here is to make sure you drain and dry them very well before cooking. Here’s what you’ll need:
- Canned Quartered Artichoke Hearts (packed in water)
- Olive Oil
- Seasoned Panko Bread Crumbs
- Grated Parmesan
- Salt
- White Pepper
I like to use white pepper because it is more mild in taste. It’s not mandatory though so if you’d like to swap that out with black pepper feel free to do so!
For serving I like to use this Lemon-Caper Aioli that I made for these BLT Sandwiches with Crispy Chicken (I’ll plug the recipe into the recipe card below!), but you could also serve these with this Alabama White Sauce, my Buttermilk Ranch Dressing, or this Chipotle Garlic Aioli for a spicy kick.
METHODS FOR COOKING:
I made these in my Ninja Foodi Air Fryer (affiliate link) but you can also make them in the oven if needed. Regardless of either method you use, you’ll need to drain the artichokes throughly and pat them dry with paper towels. When aiming for crunchy-crispy artichoke hearts… the drier, the better.
AIR FRYER (my personal preference):
Preheat the air fryer to 390F. Place down a layer of paper towels and set the tray on top (paper towels are simply for easy cleanup). Add the artichoke hearts to the tray in a single layer, making sure not to overcrowd. Drizzle each one with a little bit of olive oil. Next you’ll sprinkle each with a panko bread crumbs, parmesan, salt, and white pepper. Transfer the tray to the preheated air fryer and cook for 8 – 10 minutes, or until the artichoke hearts and panko-parm mix are starting to brown.
Note: Different air fryers may have different times. Especially if you’re using a basket air fryer instead of one with a tray. When using a different model than mine, just make sure to keep an eye on the artichoke hearts around the 10 minute mark to make sure they’re cooking properly and not starting to burn. When using a basket air fryer, I’d suggest shaking it halfway through so they flip over. The tray air fryers don’t require flipping because there is heat coming from the top and bottom.
STANDARD OVEN:
Preheat the oven to 425F. Transfer the dried artichokes to a sheet pan in a single layer, making sure not to overcrowd. Drizzle each one with olive oil and then sprinkle each with the panko bread crumbs, parmesan, salt, and white pepper. Roast for 20 minutes, flip, and then roast for another 10 – 15 minutes or until browned.
Note: These might not come out as crispy in the oven method verses the air fryer. If you want to roast longer, I’d suggest checking them every couple of minutes to make sure they don’t burn.
MORE AIR FRYER RECIPES:
Bang Bang Air Fryer Brussels Sprouts
Sweet And Spicy Air Fryer Green Bean Fries
Pickle Juice Crispy Air Fryer Broccoli
Parmesan Air Fryer Fried Pickles
Air Fryer Crack Chicken Egg Rolls
Crispy Air Fryer Katsu Chicken
Air Fryer Falafel Pita Pocket Sandwiches
Air Fryer Pepperoni Pizza Rolls with Hot Honey and Sesame
How To Make Air Fryer Potato Wedges
Our Ultimate Guide For Air Fryer Chickpeas
How To Make Air Fryer Chicken Wings
Air Fryer Roasted Cherry Tomatoes with Shallots
Nashville Hot Chicken Sandwich
The Juiciest Air Fryer Fried Chicken Bites
VIEW ALL RECIPES BY CLICKING HERE!
Crunchy Air Fried Artichoke Hearts with Panko and Parmesan
Ingredients
FOR THE AIR FRIED ARTICHOKE HEARTS:
- 2 14.5 oz. Cans of Quartered Artichoke Hearts, packed in water and drained
- 3 tbsp. Extra Virgin Olive Oil
- 1/4 cup Seasoned Panko Breadcrumbs
- 2 tbsp. Grated Parmesan
- 1/2 tsp. Salt, or more to taste
- 1/2 tsp. White Pepper, or more to taste
LEMON-CAPER AIOLI:
- 3/4 cup Mayonnaise
- 3 Garlic Cloves, minced
- 1 tbsp. Chopped Italian Parsley
- 1 tsp. Dijon Mustard
- 1 tbsp. Fresh Lemon Juice
- 1/4 tsp. Onion Powder
- 1 tbsp. Capers, drained and chopped
- 1 tsp. White Pepper
- Salt, if needed to taste
- Paprika (not smoked), optional for garnish
Instructions
- Regardless of either method you use, you'll need to drain the artichokes throughly and pat them dry with paper towels. When aiming for crunchy-crispy artichoke hearts... the drier, the better.
- AIR FRYER: Preheat the air fryer to 390F. Place down a layer of paper towels and set the tray on top (paper towels are simply for easy cleanup). Add the artichoke hearts to the tray in a single layer, making sure not to overcrowd. Drizzle each one with a little bit of olive oil. Next you'll sprinkle each with a panko bread crumbs, parmesan, salt, and white pepper. Transfer the tray to the preheated air fryer and cook for 8 - 10 minutes, or until the artichoke hearts and panko-parm mix are starting to brown.
- STANDARD OVEN: Preheat the oven to 425F. Transfer the dried artichokes to a sheet pan in a single layer, making sure not to overcrowd. Drizzle each one with olive oil and then sprinkle each with the panko bread crumbs, parmesan, salt, and white pepper. Roast for 20 minutes, flip, and then roast for another 10 - 15 minutes or until browned.
- While the artichoke hearts are cooking, mix together all of the ingredients for the lemon caper aioli in a large bowl and set aside.
- Once crispy, serve the fried artichoke hearts with dipping sauce and enjoy immediately.
NOTES ON THIS RECIPE:
- While I prefer to use artichoke hearts packed in water, you could also use marinated artichokes for this dish. You’ll still need to drain them and then skip the additional olive oil listed in my recipe above. They’ll turn out a little greasier, but will still be tasty.
- Different models of air fryers and ovens can vary, so make sure to read my notes within the blog post to ensure your artichokes turn out crispy-delicious with the model you have.
- I don’t recommend these as leftovers, because they will soften if you store them in the refrigerator. The lemon-caper aioli though can be stored in the fridge, in an airtight container, for up to 4 days.
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