Better than Fried Artichoke Hearts with Quick Aioli Dipping Sauce


1 can whole artichoke hearts

1/4 cup freshly grated Parmesan cheese

1/2 cup Panko breadcrumbs (or seasoned Italian breadcrumbs)

1/4 tsp salt

1/4 tsp pepper

1 egg

for quick aioli:

1/4 cup mayonnaise

1 garlic clove, minced

tiny pinch paprika

1/2 lemon, juiced


Preheat oven to 375 degrees.

Drain and rinse the artichoke hearts then pat dry thoroughly with paper towels. In a small bowl, combine the breadcrumbs, cheese, salt and pepper. In another smaller bowl, crack the egg and beat lightly with a fork.

Line a baking sheet with tin foil or parchment paper and give a quick spray with non-stick cooking spray.

Lightly drench each heart in the egg then cover with the breadcrumbs. Bake for 25-30 minutes, flipping halfway through. While hearts are baking, prepare the sauce.

Mix together the mayonnaise, lemon juice, garlic and paprika until smooth. Serve with artichoke hearts.


40 minutes