Crispy Artichokes with a Lemon Caper Aioli
Cabbed artichoke hearts roasted or air fried until crispy, with a 5-minute lemon caper aioli. Ready in under 20 minutes.
Servings 4 people
Calories 243kcal
Equipment
- large sheet pan
- Air Fryer optional
Ingredients
- 2 (14-ounce) cans quartered artichoke hearts packed in water
- 2 tsp olive oil
- kosher salt
- lemon wedges for serving
Lemon Caper Aioli
- 1/2 cup mayo
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp nonpareil capers with brine
- 1 small garlic clove grated
- 1/2 tsp dijon mustard
- kosher salt to taste
Instructions
Crispy Artichokes
- Regardless of which cooking method you choose, drain the artichokes and thoroughly dry them.
Air Fryer 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 golden, and crispy
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 10 minutes, then flip and cook for another 10 minutes or until golden, and crispy.
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.
Nutrition
Calories: 243kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 197mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.4mg