Air Fryer Recipe
Sun-Dried Tomato and Goat Cheese Stuffed Artichokes
An easy, flavour-packed recipe for sun-dried tomato and goat cheese stuffed artichokes, just right for the air fryer.
Ingredients
- 4 large artichokes
- 150g goat cheese
- 100g sun-dried tomatoes, finely chopped
- 2 cloves of garlic, minced
- 50g breadcrumbs
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Method
- Trim the artichokes by slicing off the top quarter, then snip the tips from the remaining leaves.
- Cut the stems so the artichokes sit upright without wobbling.
- Use a spoon to scoop out the fuzzy choke from the centre of each artichoke, taking care to leave the tender heart intact.
- Rub each artichoke with lemon juice to help stop it browning.
- In a mixing bowl, stir together the goat cheese, sun-dried tomatoes, minced garlic, salt, and pepper.
- Spoon the mixture into the centre of each artichoke and tuck it between the petals.
- Scatter the breadcrumbs over the top.
- Preheat the air fryer to 180°C (356°F).
- Brush the artichokes with olive oil, then place them upright in the air fryer basket.
- Cook for 25-30 minutes, until the leaves are tender and the stuffing is golden brown.
- Finish with freshly chopped parsley before serving.
Why this works in an air fryer
The air fryer’s fast convection dries the breadcrumb surface and concentrates the tomato-garlic oils, while the goat cheese softens rather than fully melts, binding the stuffing between the leaves. Lemon slows enzymatic browning on the cut artichoke, and the oil helps heat transfer into the dense outer petals.
Equipment notes
Assumes a 5–6 litre basket that can hold 4 large artichokes upright with air gaps; in a single-drawer model, rotate their positions halfway, while in a dual-zone fryer cook 2 per drawer and start checking 3–5 minutes earlier because the smaller chambers often brown faster.
Common pitfalls
- Outer leaves browned but still squeaky-tough at 30 minutes? The artichokes are very large or dry; cover loosely with foil for 8–10 minutes more, or next time steam/par-cook them briefly before stuffing.
- Stuffing leaking into the basket? The choke cavity was overfilled or the cheese was too warm; press filling between leaves in small amounts and chill the filled artichokes for 10 minutes before air frying.
- Breadcrumbs dark by minute 15 while the leaves are firm? The topping is too exposed to the heating element; tent the tops with foil and finish at 170°C until a leaf pulls away with slight resistance.
- Centres taste harsh and garlicky? Minced garlic trapped in moist cheese may not cook through; mince it very finely or mix it with the olive oil before stuffing so it disperses and heats more evenly.
Variations & substitutions
- Use feta instead of goat cheese for a saltier, drier filling; add a teaspoon of extra olive oil because feta does not soften as readily.
- Swap breadcrumbs for panko for a lighter, crisper top; it browns faster, so check from 20 minutes.
- Use marinated sun-dried tomatoes instead of dry-packed ones; drain them well and reduce the added olive oil slightly to avoid a greasy base.
- Add finely chopped olives or capers for a sharper filling; reduce added salt because both release brine as they heat.
Storage & reheating
Keep cooked stuffed artichokes chilled for up to 2 days, then reheat upright in the air fryer at 160°C for 6–8 minutes until hot through and the crumb topping is crisp again.
Nutrition
Calories: 250
