Crispy Baked Artichoke Bites with Aioli
Preparation Time: 20 min
Cooking Time: 30 min
Serves 3-4
INGREDIENTS
For the lemon herb aioli:- 1/2 cup mayonnaise
- Juice of 1/2 of a lemon
- 1 clove of garlic, grated
- 1 tbsp fresh dill, chopped
- 1 tsp fresh chives, chopped
- Pinch of salt
- Cracked black pepper
- 2 cans Reese Large Artichokes
- 1/2 cup all purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 3 tbsp grated Parmesan Cheese
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 1 tsp garlic powder
- Cooking spray
DESCRIPTION
These little savory gems are simple, easy, and flavorful! Create these bites for any occasion and they won’t last long on your table. Crispy, decadent and addictive, this Baked Artichoke Bites with Lemon Herb Aioli recipe will steal the show at any party.
DIRECTIONS
1. Make the aioli: In a bowl, stir together ingredients until smooth. Taste and adjust seasoning as needed. Store in the refrigerator until you are ready to serve.
2. Preheat the oven to 425° F and line a rimmed baking sheet with parchment paper.2. Preheat the oven to 425° F and line a rimmed baking sheet with parchment paper.
3. Drain the artichoke hearts and pat them dry. Slice each artichoke in half and pat them dry once again.
4. Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Beat the eggs in another bowl and season with 1/2 tsp salt and 1/4 tsp black pepper.
6. In another shallow bowl, combine breadcrumbs, parmesan cheese, remaining 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder.
7. Working in batches, dredge each artichoke heart in flour, then dip in the egg, and then coat in the breadcrumbs. Transfer to the prepared baking sheet.
8.Spray the tops of the artichokes with cooking spray and bake for 25-30 minutes, until golden brown and crispy.
9. Serve immediately with lemon herb aioli.
Recipe Creator: Anna Ramiz
2. Preheat the oven to 425° F and line a rimmed baking sheet with parchment paper.2. Preheat the oven to 425° F and line a rimmed baking sheet with parchment paper.
3. Drain the artichoke hearts and pat them dry. Slice each artichoke in half and pat them dry once again.
4. Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Beat the eggs in another bowl and season with 1/2 tsp salt and 1/4 tsp black pepper.
6. In another shallow bowl, combine breadcrumbs, parmesan cheese, remaining 1/2 tsp salt, 1/4 tsp black pepper, and garlic powder.
7. Working in batches, dredge each artichoke heart in flour, then dip in the egg, and then coat in the breadcrumbs. Transfer to the prepared baking sheet.
8.Spray the tops of the artichokes with cooking spray and bake for 25-30 minutes, until golden brown and crispy.
9. Serve immediately with lemon herb aioli.
Recipe Creator: Anna Ramiz