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.
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Cooking tools:
- Air fryer
- Food processor
- Microplane
- Grater
- Cutting board
- Chef's knife
- Kitchen towel
- Oven
- Baking sheet
- Mixing bowl
- Spoon
- Whisk
- Serving platter
Ingredients
- 10 ounces artichoke hearts (frozen or jarred)
- 2 tablespoons olive oil
- Salt
- 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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