Air Fryer Artichoke Halves with Pecorino Lemon Mint Crust over Garlic Yogurt

Instructions

1. 1

   Preheat the Air Fryer to 360 °F / 180 °C for 3 minutes.

2. 2

   Trim the large fresh artichokes, cut them in half lengthwise, remove the fuzzy choke, and rub the cut surfaces with a little of the lemon juice to prevent discoloration.

3. 3

   Place the artichoke halves in a microwave- or steamer-safe container, add the water and a pinch of salt, cover, and steam or microwave for 5 to 6 minutes until they begin to soften. Drain well and pat dry carefully.

4. 4

   In a small bowl, combine the breadcrumbs, grated pecorino cheese, lemon zest, chopped fresh mint, 1 finely chopped garlic clove, 1 tablespoon olive oil, black pepper, and a pinch of salt.

5. 5

   In another bowl, mix the plain Greek yogurt with the remaining grated garlic clove, 1 teaspoon lemon juice, 1 teaspoon olive oil, and a pinch of salt. Chill until ready to serve.

6. 6

   Brush the artichokes with the remaining tablespoon of olive oil and spoon the breadcrumb and pecorino mixture over the cut sides, pressing gently so it adheres.

7. 7

   Place the artichokes in the Air Fryer basket with the crust facing up. Cook at 360 °F / 180 °C for 10 minutes. Then increase the temperature to 390 °F / 200 °C and cook for 2 more minutes, until the tops are golden and crisp at the edges.

8. 8

   Spread the garlic yogurt on a platter or individual plates, arrange the hot artichoke halves on top, and finish with a few drops of the remaining lemon juice and, if desired, a little extra chopped fresh mint before serving.