Air Fryer Crispy Potato-Artichoke Nests with Lemon Pecorino Cream and Mint

Instructions

1. 1

   1. Place the shredded potatoes in a clean kitchen towel and squeeze very well to remove as much liquid as possible. Transfer to a large bowl.

2. 2

   2. Add the chopped artichoke hearts, 30 g (1 oz) of the grated pecorino, the beaten egg, cornstarch, 15 ml (1 tbsp) olive oil, 1 grated garlic clove, lemon zest, half of the black pepper, and salt. Mix until combined.

3. 3

   3. Preheat the air fryer to 375 °F / 190 °C for 3 minutes. Lightly grease 4 small air-fryer-safe molds or shape 4 nests directly on perforated air fryer parchment.

4. 4

   4. Divide the mixture into 4 portions and press each into a nest shape with a hollow center. Sprinkle the gluten-free panko on top and drizzle with the remaining 15 ml (1 tbsp) olive oil.

5. 5

   5. Cook the nests in the air fryer at 375 °F / 190 °C for 16 to 18 minutes, until deeply golden and crisp around the edges.

6. 6

   6. Meanwhile, make the cream: in a small bowl combine the Greek yogurt, the remaining 30 g (1 oz) pecorino, 1 very finely chopped garlic clove, 20 ml (1 tbsp + 1 tsp) lemon juice, the remaining black pepper, and the chopped fresh mint.

7. 7

   7. Remove the nests from the air fryer and let them rest for 2 minutes so they can firm up. Serve each nest with a generous spoonful of the lemon pecorino mint cream.

8. 8

   8. If desired, finish with a little extra lemon zest or a few small mint leaves before serving.