Crispy Parmesan-Crusted Artichoke Hearts with Zesty Lemon Aioli

These Crispy Parmesan-Crusted Artichoke Hearts are a delightful blend of textures and flavors, making them a perfect appetizer or snack for any occasion. The combination of crunchy breadcrumbs and savory parmesan creates a mouthwatering crust that complements the tender artichoke hearts beautifully.

Paired with a zesty lemon aioli, each bite promises a burst of flavor. This dish is not only easy to prepare but will also impress your guests with its gourmet appeal. Let’s dive into the recipe!

Crispy Parmesan-Crusted Artichoke Hearts with Zesty Lemon Aioli

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 250 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 can (14 oz) artichoke hearts, drained and rinsed
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Oil for frying

FOR THE LEMON AIOLI

• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat the oil in a deep frying pan over medium heat.
2. In a bowl, combine breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
3. Dip each artichoke heart into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to adhere.
4. Carefully place the coated artichoke hearts into the hot oil and fry until golden brown, about 3-4 minutes on each side.
5. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
6. In a separate bowl, mix together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper to create the aioli.
7. Serve the crispy artichoke hearts warm with the zesty lemon aioli on the side.

Notes

Note: For a vegetarian-friendly version, ensure that the mayonnaise used in the aioli is egg-free.

For extra crunch, consider double-breading the artichoke hearts by dipping them in the egg wash and breadcrumbs twice. If you prefer a lighter version, you can bake the artichokes instead of frying them; just ensure to spray them lightly with cooking oil for a golden finish.

Store any leftover aioli in the refrigerator for up to a week. It pairs well with other dishes like grilled vegetables or seafood. Enjoy!