Artichoke hearts coated in Parmesan panko and oven-roasted until golden and crunchy, served with a bright garlicky lemon aioli for dipping.
Frozen artichoke hearts work too; thaw and dry them very well. Make the aioli up to 3 days ahead.
Ingredients
Scale
Measurement units
- 28 oz canned quartered artichoke hearts (two 14-oz cans, packed in water)
- 1 cup panko breadcrumbs
- 1 ½ oz Parmesan (about 3/4 cup)
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup mayonnaise
- 1 lemon
- 1 clove garlic
- 3 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredients
Scale
Measurement units
- 28 oz canned quartered artichoke hearts (two 14-oz cans, packed in water)
- 1 cup panko breadcrumbs
- 1 ½ oz Parmesan (about 3/4 cup)
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup mayonnaise
- 1 lemon
- 1 clove garlic
- 3 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
Make the lemon aioli
Stir mayonnaise (½ cup) with the zest and juice of lemon, garlic (1 clove) and black pepper (¼ tsp), about 3 minutes, then refrigerate.
Equipment: Microplane zester
Dry the artichokes
Heat the oven to 425°F and pat canned quartered artichoke hearts (28 oz) very dry between paper towels, about 5 minutes.
Bread the artichokes
Put all-purpose flour (½ cup) in one bowl, the beaten large eggs in a second, and panko breadcrumbs (1 cup) mixed with Parmesan (1 ½ oz), garlic powder (½ tsp) and kosher salt (½ tsp) in a third, about 2 minutes.
Dredge each artichoke in flour, dip in egg, then press firmly into the crumbs, about 8 minutes.
Equipment: three shallow bowls
Roast until crisp
Brush the baking sheet with olive oil (2 tbsp), arrange the artichokes in one layer, and drizzle with the remaining olive oil (1 tbsp).
Roast until golden on the bottom, about 10 minutes.
Flip and roast until crisp all over, about 10 minutes.
Equipment: rimmed baking sheet
Serve
Pile the hot artichokes on a platter and serve with the lemon aioli for dipping.
Tomorrow's Meal
Crispy Artichoke Pasta with Lemon and Parmesan
Leftover crispy artichokes recrisped in a skillet and tossed over garlicky lemon spaghetti as a crunchy topping.
Quick overview:
- 1.Recrisp leftover artichokes in a little olive oil in a skillet over medium heat and set aside.
- 2.Toss cooked spaghetti in the same pan with garlic, olive oil, lemon juice and pasta water.
- 3.Finish with grated Parmesan and black pepper.
- 4.Top with the crispy artichokes and a spoonful of any leftover aioli.
Before you cook
Cook notes
- • Frozen artichoke hearts work too; thaw and dry them very well.
- • Make the aioli up to 3 days ahead.
- • Re-crisp leftovers in a hot oven; they soften in the fridge.
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