Air Fryer Crispy Artichoke Hearts with Polenta Crust and Lemon Caper Yogurt Dip

Name: Air Fryer Crispy Artichoke Hearts with Polenta Crust and Lemon Caper Yogurt Dip
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: fusión mediterránea
Ingredients: 14 oz canned artichoke hearts, drained and thoroughly dried; 1/2 cup instant polenta; 1/3 cup finely grated Parmesan cheese; 1/4 cup all-purpose flour; 1 large egg; 1 tsp garlic powder; 1/2 tsp dried oregano; 1/4 tsp black pepper; 1/2 tsp salt; 1 tbsp olive oil; 1/2 cup plain Greek yogurt; 1 tbsp capers; 1 tsp lemon zest; 1 tbsp lemon juice; 2 tbsp fresh parsley

An original recipe featuring tender, juicy artichoke hearts coated in a crisp polenta and Parmesan crust, air fried until golden. They are served with a creamy lemon caper yogurt dip for a fresh, briny contrast.

20 minPrep

12 minCook

32 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

400 g canned artichoke hearts, drained and thoroughly dried (cut a the mitad si son large)
60 g instant polenta (for the crust)
35 g finely grated Parmesan cheese (divided entre crust and dip)
30 g all-purpose flour (for rebozar)
1 unit large egg (beaten)
3 g garlic powder
1 g dried oregano
1 g black pepper
3 g salt (or to taste)
15 ml olive oil (more a poco for rociar)
120 g plain Greek yogurt (for the dip)
15 g capers (chopped finely)
2 g lemon zest
15 ml lemon juice (freshly squeezed)
8 g fresh parsley (chopped fino)

Nutrition facts

per serving

180 kcal

Calories

8 g

Protein

16 g

Carbs

9 g

Fat

3 g

Fiber

13 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
1. Preheat the air fryer to 390°F / 200°C for 3 minutes. Pat the artichoke hearts very dry with paper towels so the coating adheres better.
2
2. Set up three bowls: in the first, combine the all-purpose flour with 1/4 teaspoon salt and black pepper; in the second, beat the egg with the olive oil; in the third, mix the instant polenta, 25 g Parmesan, garlic powder, and dried oregano.
3
3. Coat each artichoke heart in the flour, then in the egg and oil mixture, and finally in the polenta-Parmesan mixture, pressing lightly so it sticks well.
4
4. Arrange the coated artichoke hearts in the air fryer basket in a single layer. Lightly spray or drizzle with a bit more olive oil.
5
5. Cook at 390°F / 200°C for 10 to 12 minutes, turning halfway through, until golden and crisp.
6
6. Meanwhile, make the dip by stirring together the Greek yogurt, chopped capers, lemon zest, lemon juice, fresh parsley, the remaining 10 g Parmesan, and the rest of the salt until smooth and creamy.
7
7. Serve the artichoke hearts hot with the lemon caper yogurt dip on the side.

Chef tips

Drying the artichokes thoroughly is the key to getting a crisp texture. If your air fryer is small, cook in batches so they do not crowd.

Substitutions

You can swap the parsley for fresh dill. For a bolder flavor, replace part of the Parmesan in the dip with Pecorino. If you do not have instant polenta, use fine cornmeal, though the texture will change slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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