Crispy Air Fryer Artichoke Hearts with Parmesan Crust and Paprika Aioli
An original air fryer recipe featuring artichoke hearts that are tender inside and crisp outside, coated in a light Parmesan and breadcrumb crust, served with a smoky paprika lemon aioli. Ideal as an elegant yet easy appetizer or starter.
Ingredients
- 400 g canned artichoke hearts, drained and patted dry (cut por the mitad si son large)
- 60 g fine breadcrumbs (for a cobertura uniforme)
- 35 g finely grated Parmesan cheese (for the crust)
- 1 unit egg (beaten)
- 30 g all-purpose flour (for the rebozado)
- 3 g garlic powder
- 1 g dried oregano
- 4 g smoked paprika (divided entre cobertura and sauce)
- 4 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 15 ml olive oil (more a poco for rociar)
- 80 g mayonnaise (for the alioli quick)
- 15 ml lemon juice (freshly squeezed)
- 1 clove fresh garlic (grated or muy chopped)
- 8 g fresh parsley (chopped, for terminar)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
Preheat the air fryer to 390°F (200°C) for 3 minutes. Meanwhile, pat the artichoke hearts very dry with paper towels so the coating adheres better.
- 2
On a plate, mix the all-purpose flour with 1/4 teaspoon salt and a pinch of black pepper. In a small bowl, beat the egg. In another bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, dried oregano, and 1 teaspoon of the smoked paprika.
- 3
Coat each artichoke heart in the flour, then dip in the beaten egg, and finally press into the breadcrumb and Parmesan mixture until evenly covered.
- 4
Arrange the coated artichokes in a single layer in the air fryer basket. Drizzle or brush with the olive oil and, if desired, add a little extra oil spray on top for better browning.
- 5
Cook at 390°F (200°C) for 10 to 12 minutes, turning halfway through, until golden, crisp, and heated through in the center.
- 6
While they cook, make the quick aioli by stirring together the mayonnaise, lemon juice, grated fresh garlic, the remaining 1/2 teaspoon smoked paprika, the rest of the salt, and a little black pepper in a bowl.
- 7
Remove the artichokes from the air fryer, sprinkle with the chopped fresh parsley, and serve immediately with the paprika aioli on the side.
Chef tips
Drying the artichokes well is the key to a crisp result. Do not overcrowd the basket; cook in batches if needed. For an even deeper golden finish, add a very light extra layer of oil spray before cooking.
Substitutions
You can replace the Parmesan with a hard vegetarian cheese if preferred. Parsley can be swapped for chives. For a different twist, use thick yogurt instead of mayonnaise in the sauce, keeping in mind it will change the tang and texture.
