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Crispy Parmesan Artichoke Heart Bites with Garlic Aioli

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Golden, crunchy artichoke heart bites with a cheesy Parmesan crust and a creamy garlic aioli dip. This easy, crowd-pleasing appetizer is perfect for parties or a gourmet snack at home.

Ingredients

Scale
  • 1 (14-ounce) can artichoke hearts, drained and quartered (or frozen, thawed and patted dry)
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 2 large eggs, beaten
  • 3/4 cup panko breadcrumbs (regular or gluten-free)
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil spray or 1/4 cup olive oil (for frying or air frying)
  • For the Garlic Aioli:
  • 1/2 cup mayonnaise (or vegan mayo)
  • 2 garlic cloves, finely minced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Pinch of salt and black pepper

Instructions

  1. Drain and pat dry the artichoke hearts. Cut each heart into quarters.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan, garlic powder, smoked paprika, salt, and black pepper.
  3. Dredge artichoke pieces in flour, shake off excess, dip in egg, then coat in the Parmesan-breadcrumb mixture. Press gently to help the coating stick. Lay out on a tray.
  4. Choose your cooking method:
  5. Air Fryer: Preheat to 400°F. Arrange bites in a single layer, mist with olive oil spray. Air fry 8-10 minutes, flipping halfway, until golden and crisp.
  6. Oven: Preheat to 425°F. Place bites on a parchment-lined baking sheet, drizzle or spray with olive oil. Bake 15-18 minutes, flipping once, until golden brown.
  7. Skillet Frying: Heat 1/4 cup olive oil in a large skillet over medium-high. Fry artichoke hearts in batches, 2-3 minutes per side, until deeply golden. Drain on paper towels.
  8. For the garlic aioli: Whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth. Adjust seasoning to taste.
  9. Serve the crispy artichoke bites hot with garlic aioli for dipping. Garnish with extra Parmesan or chopped parsley if desired.

Notes

For extra crunch, double-dip the artichoke hearts in egg and breadcrumbs. Make sure artichokes are very dry before breading. Can be made gluten-free or dairy-free with substitutions. Reheat leftovers in the oven or air fryer for best texture. Aioli can be made ahead and stored up to 4 days.

Nutrition

Keywords: artichoke, parmesan, appetizer, party food, vegetarian, air fryer, garlic aioli, crispy bites, easy recipe, snack

Find it online: https://bitefuljoy.com/crispy-parmesan-artichoke-heart-bites-recipe-with-garlic-aioli-easy-party-appetizer/