These Crispy Parmesan Crusted Artichokes are a delicious and savory appetizer that’s perfect for any occasion. Tender artichoke hearts are roasted until golden and topped with a crispy layer of Parmesan cheese, creating a delightful texture. Paired with a zesty lemon pepper mayo, this dish is not only flavorful but also easy to prepare. Whether for a party or a cozy night in, these artichokes are sure to impress!
Ingredients
Artichokes:
- 2 (14 oz) cans artichoke hearts (quartered or whole; use water-packed, NOT olive oil marinated)
- 2 tbsp olive oil
- 1/4-1/2 tsp kosher salt
- Grated Parmesan (1/2 tsp per artichoke)
Mayo:
- 1 whole egg (pasteurized if possible)
- 1/2 tsp Dijon mustard
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp lemon zest
- 1 small or 1/2 large garlic clove
- 1/4 tsp kosher salt
- 1 tsp lemon pepper seasoning
- 1 cup olive oil
Instructions
-
Preheat the Oven: Preheat your oven to 400°F (200°C).
-
Prepare the Artichokes: Drain the artichokes, rinse, and pat dry. If using whole hearts, quarter them.
-
Coat the Artichokes: In a bowl, combine artichokes with 2 tbsp olive oil and a pinch of salt. Toss gently to coat.
-
Roast the Artichokes: Place the artichokes face down on a sheet pan. Roast for 10-14 minutes until browned. Flip with tongs and cook for an additional 10 minutes (timing may vary based on size).
-
Add Parmesan: Remove from the oven and let cool for a few minutes. Use a 1/2 tsp measuring spoon to portion out Parmesan for each artichoke heart. Place the artichokes face side down on the Parmesan directly on the sheet pan. Return to the oven for 3-5 minutes until the cheese is golden brown and crispy. Let cool until they release easily from the pan.
To Make the Mayo:
-
Blend Ingredients: In a vessel slightly wider than your immersion blender, combine the egg, Dijon mustard, lemon juice, lemon zest, garlic, salt, and lemon pepper seasoning. Blend until mixed.
-
Add Oil: With the blender off, slowly pour in the olive oil while keeping the blender at the bottom of the vessel. Blend from the bottom and slowly lift the immersion blender upward until the mayo is emulsified (this should take only a few seconds).
Serve
Enjoy your crispy Parmesan artichokes with the tangy lemon pepper mayo for dipping!
