Canned artichoke hearts become golden, cheesy nuggets that pair perfectly with a bright, garlicky lemon-aioli dip — an addictive appetizer ready in 25 minutes.
Ingredients (about 24 bites) • 2 cans artichoke hearts (14 oz/400 g each), well-drained and quartered • ½ cup (60 g) all-purpose flour • 2 eggs, lightly beaten • 1 cup (100 g) finely grated Parmesan cheese • ¾ cup (75 g) panko breadcrumbs • 1 tsp dried oregano • ½ tsp garlic powder • ¼ tsp salt • ¼ tsp black pepper • Vegetable oil for shallow-frying
Lemon aioli — ¼ cup (60 g) mayo • 2 Tbsp Greek yogurt • 1 Tbsp fresh lemon juice • ½ tsp lemon zest • 1 small garlic clove, grated • pinch salt & pepper
Method Pat artichoke pieces very dry with paper towels. Set out three bowls: flour; beaten eggs; Parmesan, panko, oregano, garlic powder, salt, and pepper mixed together. Dredge artichokes in flour, dip in egg, then coat in the cheesy panko. Heat ½ in (1 cm) oil in a skillet to 350 °F/175 °C. Fry coated hearts 1 ½–2 minutes per side until deep golden; drain on paper towels and sprinkle with a touch more Parmesan. For aioli, whisk all ingredients until smooth. Serve bites hot with lemon aioli and extra lemon wedges.
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