Crispy Roasted Artichoke Hearts with Parmesan and Lemon Mayo | Blue Jean Chef - Meredith Laurence
This recipe for crispy roasted artichoke hearts tossed with breadcrumbs, Parmesan and lemon zest can be made in the oven or in the air fryer.
Ingredients
- 10 ounces artichoke hearts (frozen or jarred)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 tablespoon finely chopped lemon zest (about ½ lemon)
- ½ cup coarse fresh breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- ½ cup mayonnaise
- Juice of ½ lemon
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