May 26, 2024

Crispy Artichokes (with a Lemon Caper Aioli)

Love artichokes? Then this recipe is for you.

Crispy on the outside, warm and, dare I say, almost buttery on the inside, these crispy artichokes served with a lemon caper aioli might be the easiest thing you make this week. Serve them as an appetizer, enjoy them as a snack, or use them as a topping. These crispy artichokes are versatile and delicious, sure to impress at any gathering. Did I mention they can be done in as little as 20 minutes. If you love artichokes then this recipe is one to save in the books.

a bowl of crispy artichokes with a lemon caper aioli

a bowl of canned artichoke heart quarters and halves.

WHAT YOU’LL NEED FOR CRISPY ARITCHOKES

CRISPY ARTICHOKE HEARTS

  • Artichoke Hearts – This recipe could not be easier because it calls for canned artichoke hearts. You can choose either quarters, or if you prefer halves, you can buy whole artichoke hearts and cut them yourself. The artichokes need to be drained and dried thoroughly before cooking.
  • Olive Oil

LEMON CAPER AIOLI

  • Mayo – That’s right, we are making an easy aioli here, because most people don’t have the time and patience to make it from scratch.
  • Lemon Juice – Fresh only, about 1 tbsp, which is about 1/2 lemon.
  • Capers – Jarred non-pareil capers in brine are preferred for this recipe. If you’re not quite sure what those are, they are the standard capers most commonly found in supermarkets. There are a few other varieties, but steer away from the larger capers or those brined in salt.
  • Dijon Mustard
  • Garlic – Fresh only!
  • Extra Virgin Olive Oil

TOOLS NEEDED

OPTIONAL Basket Style Air Fryer – There are two ways to make these crispy artichoke hearts, which I will explain in more detail below. If you choose to use an air fryer, congratulations—you’ve just saved a ton of time. For reference, I use the Ninja AF101 *(affiliate link).

a bowl of crispy artichokes with a lemon caper aioli

HOW TO MAKE CRISPY ARTICHOKES

These crispy artichoke hearts can be made in two ways. The first method is roasting them on a sheet pan in the oven. While this method works for everyone, it does take more time compared to the second method, which uses a basket-style air fryer. If you want my recommendation, use the air fryer. This method is quicker and, frankly, results in a slightly crispier outside.

Drain & Dry – Regardless of which method you choose, drain the artichokes and thoroughly dry them. The drier you get them, the less time they will take to cook and the crispier they will become. If you opted for half artichokes, slice the whole artichokes down the middle and dry the insides with a paper towel.

OVEN METHOD

Season & Roast – Preheat the oven to 425°F. Place the dried artichokes on a sheet pan and drizzle them with a generous amount of olive oil. Add a pinch of salt and toss to coat them evenly. Roast in the oven for 15 minutes, then flip and cook for another 10-15 minutes.

They aren’t crispy enough? When opting for oven roasting, it might be possible that even after 30 minutes they aren’t completely crispy. Let them keep cooking. Sometimes mine take close to 35 minutes. As long as they aren’t burning, it’s fine to let them roast longer.

Likewise, if you notice that after 20 minutes the artichokes are already plenty crispy, pull them from the oven. Always adjust the cook time, as your oven may run hotter or cooler.

ARI FRYER METHOD

Season & Airfry – Preheat the air fryer to 390°F for 3 minutes. In a separate bowl, drizzle a tablespoon of olive oil and season the hearts with a pinch of salt. Place the artichokes in the fryer basket, being careful not to overcrowd it. Cook for 5 minutes, then give the basket a shake to flip, and cook for another 4-5 minutes until the artichokes are crispy and brown on the outside (but not burnt).

Do you have a tabletop air fryer/toaster oven? I’ve also made these in one of those. Follow the oven instructions, but cut the time in half. Keep an eye on them; every toaster oven is different.

LEMON CAPER AIOLI

Blend or Mix – For best results, blend all ingredients in a handheld, smoothie, or bullet blender. If opting to make this by hand, mince the garlic and capers before combining them with the mayo, lemon juice, dijon, and EVOO. Taste before seasoning with salt; the capers naturally add a decent amount of sodium to the aioli.

FREQUENTLY ASKED QUESTIONS

Can I use frozen artichoke hearts?

Frankly, I haven’t cooked much with frozen artichoke hearts. They aren’t the easiest to come by. I would say no because of the amount of water they hold.

Can I use marinated artichokes?

Yes, but they are a bit greasier. If opting for marinated artichokes, omit the oil when seasoning.

holding a bowl of crispy artichokes with a lemon caper aioli

STORING/REHEATING

These crispy artichokes are best enjoyed the same day. Once they go into the fridge, they will soften, and it is difficult to bring them back to their original crispiness. The lemon caper aioli can be made in advance and stored in the refrigerator for up to a week.

Need some additional ideas on how to eat these artichokes? Check out the recipes below!

Crispy Artichoke Pasta
Lemon Caper Pizza
Spicy Aglio e Olio

May 26, 2024

Crispy Artichokes with a Lemon Caper Aioli

Print Recipe Pin Recipe
Crispy, warm and almost buttery on the inside, these crispy artichokes served with a lemon caper aioli might be the easiest thing you make.
Course Appetizer, Snack
Keyword Artichokes, Easy Recipe
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 4 people

Equipment

  • Airfryer optional

Ingredients

  • 2 cans canned artichoke hearts quarters or cut whole artichokes in half
  • olive oil

Lemon Caper Aioli

  • 1/2 cup mayo
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp capers with brine
  • 1 small garlic clove
  • 1/2 tsp dijon mustard

Instructions

Crispy Artichokes

  • Regardless of which cooking method you choose, drain the artichokes and thoroughly dry them.
  • Oven Method:
    Preheat the oven to 425°F. Place the dried artichokes on a sheet pan and drizzle them with a generous amount of olive oil. Add a pinch of salt and toss to coat. Roast in the oven for 15 minutes, then flip and cook for another 10-15 minutes.
  • Airfryer Method:
    Preheat the air fryer to 390°F for 3 minutes. In a separate bowl, drizzle a tablespoon of olive oil and season the hearts with a pinch of salt. Place the artichokes in the fryer basket, being careful not to overcrowd it. Cook for 5 minutes, then give the basket a shake to flip, and cook for another 4-5 minutes until the artichokes are crispy and brown.

Lemon Caper Aioli

  • You can either blend all the ingredients using a smoothie or bullet blender, or mince the garlic and capers and add them to the mayo, lemon juice,Dijon mustard, and EVOO.

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