Crispy Panko-Parmesan Artichoke Hearts with Lemon Aioli
User Reviews
5.0
6 reviews
Excellent
Crispy Panko-Parmesan Artichoke Hearts with Lemon Aioli
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
- 1 12 oz bag of frozen artichoke hearts, thawed on towels & squeezed of excess liquid
- ¼ cup flour
- garlic powder to taste
- Sea Salt and Freshly Cracked Pepper to taste
- ½ cup plain panko crumbs
- ¼ cup parmesan finely grated
- 1 egg
- 2 tbsp vegetable oil more if needed
- Lemon Aioli:
- ¼ cup mayonnaise
- 1 clove of garlic minced
- lemon juice to taste
Add to Shopping List
Instructions
- Dry them well by placing the frozen artichokes on a kitchen towel or a double layer of paper towels; top with another towel (or layer of paper towels).
- Press on them as they thaw to really squeeze any excess liquid out of them. You want the artichokes to be as dry as possible when thawed. Change towels if needed.
- Make a dredging station by pouring the flour in a shallow bowl then season it with a bit of garlic powder, sea salt, and black pepper, to taste; mix well.
- Pour the panko and finely grated Parmesan cheese in another bowl; mix well.
- Whisk the egg in another bowl until thoroughly combined.
- Dredge the artichoke hearts by dipping each heart lightly into the flour mixture then in the egg mixture followed by the panko-parmesan mixture until completely coated.
- Place the coated artichoke heart on a plate.
- Repeat with the remaining artichoke hearts.
- Place the plate of coated artichoke hearts unwrapped into the refrigerator for 30 minutes. Side Note: Don't skip this step because it helps the coating stay on the artichoke hearts instead of ending up in the pan.
- Meanwhile, make the aioli by whisking the mayonnaise, minced garlic, and lemon juice together until well combined. Place them in the refrigerator until serving.
- Whisk the mayonnaise, minced garlic, and lemon juice together until well combined. Place them in the refrigerator until serving.
- Cook them by heating the oil in a large non-stick skillet over medium-high heat.
- Once the oil is HOT, add the artichokes, making sure not to crowd the pan too much.
- Cook for 4-5 minutes, or until golden brown.
- Carefully flip the artichokes over and continue to cook until golden brown.
- Place on a plate lined with a paper towel to remove excess grease.
- Serve immediately with the lemon aioli. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
