Parmesan Roasted Artichoke Hearts
Parmesan Roasted Artichoke Hearts are made with frozen artichoke hearts, grated Parmesan, garlic, and lemon zest; air fry at 400°F for 15 minutes until golden and crispy.
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Method
- 1
Thaw artichoke hearts and squeeze out excess moisture. Pat very dry — wet artichokes won't crisp.
- 2
Toss with olive oil, garlic, salt, pepper, and red pepper flakes.
- 3
Spread in a single layer and top with grated Parmesan.
- 4
Air fry at 400°F for 12-15 minutes, shaking once halfway, until edges are golden and Parmesan is crispy.
- 5
Finish with fresh lemon juice, lemon zest, and parsley.
Pro tip. The key is getting the artichoke hearts as dry as possible before cooking. Excess moisture steams instead of roasts, giving you limp instead of crispy results.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 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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