Main Dishesbluejeanchef
Crispy Roasted Artichoke Hearts with Parmesan and Lemon Mayo - Oven Version
This recipe for crispy roasted artichoke hearts tossed with breadcrumbs, Parmesan and lemon zest can be made in the oven or in the air fryer.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- baking sheet
- knife
📝 Preparation Steps
1
Pre-heat the oven to 425˚F.
2
Dry the artichoke hearts well with clean kitchen towel and place in a large bowl. Drizzle with olive oil and season with salt and freshly ground black pepper.
artichoke hearts (frozen or jarred)10 ouncesolive oil2 tablespoonsSalt and freshly ground black pepper
3
Combine the lemon zest with the panko breadcrumbs, Parmesan cheese and garlic powder. Toss this mixture into the bowl with the artichoke hearts, coating the artichokes as well as possible.
artichoke hearts (frozen or jarred)10 ounces
4
Transfer the artichoke hearts to a baking sheet and toss any leftover breadcrumbs on top. Bake for 15 to ⏱️ 20 minutes, or until the breadcrumbs are nicely browned and the artichoke hearts are tender to a knife point.
artichoke hearts (frozen or jarred)10 ounces
5
While the artichokes are roasting, make the lemon mayo by combining all the ingredients and stirring well.
6
Serve the crispy artichoke hearts immediately, garnishing with more lemon zest and parsley leaves.
artichoke hearts (frozen or jarred)10 ounces
Nutrition Facts
calories
292 kcal
fat Content
26 g
serving Size
1 of 6 servings
fiber Content
2 g
sugar Content
1 g
sodium Content
510 mg
protein Content
4 g
trans Fat Content
0.03 g
cholesterol Content
15 mg
carbohydrate Content
10 g
saturated Fat Content
5 g
unsaturated Fat Content
16 g
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