Crispy Panko-Parmesan Artichoke Hearts with Lemon Aioli
Oh my. Just thinking about these crispy panko-parmesan artichoke hearts with lemon aioli makes me crave them. These little beauties took a bit of time to make but were worth the effort. The crispy panko-parmesan coating was so delicious with the tender artichoke heart and the lemon aioli made them shine. We all stood around the kitchen eating them right after I was done photographing – none of us wanted to wait! We all LOVED these crispy artichoke hearts with the lemon aioli and I will most definitely be making them again soon!
How to Make Crispy Panko-Parmesan Artichoke Hearts with Lemon Aioli
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 into 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.
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.
Equipment
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
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.
Now you have me crave for some too! They look great!
Something I’ve never had but sure I’d really enjoy.
Good tip on hot to thaw artichoke heats! And good recipe — love the fried ones, but I agree they’re greasy. These look perfect! Thanks.
Look delicious I love artichokes 🙂
Pam
Thank you so much. The Cheesecake Factory here in IL used to have these and I have said for years I would figure the recipe out but thanks to you, it’s here!!!
Have you ever used canned hearts, I am guessing if let to drain for a bit you could get them dry?
Thank you again,
Susan
Susan,
To be honest, I always find the canned artichoke hearts end up being mushy when I cook them. The frozen ones taste fresh (not tinny) and seem to dry out better. If you do try the canned ones, let me know how they turn out.
Pam
this is a first! i definitely don’t eat many artichoke hearts, but if i had known i could prepare them like this, i undoubtedly would’ve been eating them for a long time! great idea!
Have you ever baked these?
Carol,
I have not (yet). I would imagine I would cook in my oven at 400 (using convection setting). If you make them, let me know how they turn out.
~Pam