Crispy Artichokes With a Lemon Caper Aioli

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. This simple recipe roasts the artichokes instead of frying them. No breading, just artichokes in their best form. Serve them as an appetizer, enjoy them as a snack, or use them as a topping. These crispy artichokes are versatile, delicious, and sure to impress at any gathering. Did I mention they can be ready in as little as 20 minutes? If you love artichokes, this is one recipe you’ll want to save.

What You’ll Need For Crispy Artichokes

CRISPY ROASTED 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 – Something mild so it does not take away from the artichoke flavor.

LEMON CAPER AIOLI

• Mayo – That’s right, we’re 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).

How To Make Crispy Artichokes (Oven or Air fryer)

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.

1. 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.

ROASTED ARTICHOKE HEARTS (OVEN)

2. 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.

AIR FRYER ARTICHOKE HEARTS

2. 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

3. 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.

Recipe Video

How To Serve Crispy Artichokes

As an appetizer, these crispy artichokes can be served with lemon caper aioli and a few lemon wedges for an extra touch of citrus. However, these roasted artichokes can be enjoyed in countless other ways. Below are a few recipes from my site that would be even better with the addition of these crispy artichokes.

• Crispy Artichoke Pasta
• Beets & Greens
• Mediterranean Panzanella Salad
• Roasted Beets & Feta Dip- Remove the beets and serve the crispy artichokes over this creamy feta dip.
• Pizza Topping – Specifically my Lemon Anchovy Pizza.
• Pickled Red Cabbage Salad

Frequently Asked Questions

Storing / Reheating

These crispy artichokes are best enjoyed the same day. Leftovers can be stored in an airtight container in the refrigerator. Be sure the aioli and artichokes are stored separately. The artichokes will keep for 1-2 days, while the aioli will be good for up to a week. Keep in mind the artichokes will soften as they sit. I recommend you heat them up in a 400°F oven for a few minutes to crisp them back up.