Air Fryer Artichoke Hearts
Air Fryer Artichoke Hearts are made with canned artichoke hearts, panko breadcrumbs, and Parmesan; air fry at 400°F for 10 minutes until golden and crispy.
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Method
- 1
Drain artichoke hearts well and pat dry. Toss with olive oil, salt, and pepper.
- 2
Mix panko with Parmesan and garlic powder. Toss artichokes in the mixture.
- 3
Spray with cooking spray.
- 4
Air fry at 400°F for 8-10 minutes, shaking halfway, until golden and crispy.
- 5
Mix aioli ingredients. Serve artichokes with lemon-garlic aioli.
Pro tip. Canned artichokes are already cooked — you're just crisping them. Squeeze out as much moisture as possible before coating for maximum crunch. These go from crispy to burnt quickly, so watch the last 2 minutes carefully.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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