Air Fryer Recipe
Roasted Garlic and Parmesan Artichoke Hearts
A delicious and easy-to-make roasted garlic and Parmesan artichoke hearts recipe, perfect for air frying.
Ingredients
- 1 can (400g) artichoke hearts, drained
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Method
- Preheat air fryer to 200°C (about 390°F).
- In a mixing bowl, toss drained artichoke hearts with olive oil, minced garlic, salt, and pepper.
- Add half of the grated Parmesan and toss to coat evenly.
- Place artichoke hearts in a single layer in the air fryer basket.
- Cook for 8-10 minutes, shaking the basket halfway through.
- Remove from air fryer, sprinkle with remaining Parmesan, and garnish with parsley if using.
Why this works in an air fryer
Drained tinned artichokes have enough exposed, starchy surface to brown quickly once coated in oil. The air fryer’s fast convection drives off moisture, while Parmesan melts into a salty crust; adding some cheese before cooking helps adhesion, and the rest after cooking keeps a fresher, sharper flavour.
Equipment notes
Timing assumes a 4–5 litre basket with the artichokes in one loose layer; in a single-drawer model, keep pieces towards the centre and shake well, while in a dual-zone fryer use one drawer only or reduce the load per drawer and check 1–2 minutes early as smaller drawers often brown faster.
Common pitfalls
- Wet, pale artichokes after 10 minutes? They were not dried enough or are crowded; pat them dry with kitchen paper and cook in two batches so steam can escape.
- Garlic tastes bitter or has black flecks by minute 6? The mince is too fine or sitting on top; mix it thoroughly with oil and cheese, or drop to 190°C for the remaining time.
- Parmesan has blown around the basket or formed dry patches? The artichokes were too dry on the surface before coating; toss with the oil first, then add cheese so it sticks.
- Edges are crisp but centres are cold or watery? Whole hearts are too large; halve or quarter them before cooking and add 2 minutes if using thick pieces.
Variations & substitutions
- Use marinated jarred artichokes instead of tinned, but drain very well and reduce the olive oil slightly because they already carry oil and seasoning.
- Swap Parmesan for Pecorino Romano for a saltier, sharper crust; use a little less added salt as it browns similarly but tastes more intense.
- Add lemon zest after cooking rather than before; it keeps the flavour bright and avoids the zest scorching in the hot airflow.
- Stir in a pinch of chilli flakes with the garlic; they toast in the oil, so check early if your fryer runs hot to prevent bitterness.
Storage & reheating
Keep leftovers chilled in an airtight container for up to 3 days, then reheat in the air fryer at 180°C for 3–4 minutes until hot and lightly re-crisped.
Nutrition
Calories: 250
