Ingredients
Method
- Preheat: Set your air fryer to 400°F.
- Prep: Drain the canned artichokes and rinse them carefully. Cut each heart into quarters.
- Dry: Use a paper towel to pat the artichoke quarters dry. This is the secret to getting them truly crispy!
- Coat: In a large bowl, combine the artichoke hearts, olive oil, Italian seasoning, salt, breadcrumbs, and Parmesan. Mix gently—you want them coated, but you don't want to break the delicate hearts apart.
- Arrange: Place the coated hearts into the air fryer basket, ensuring the cut side is facing up.
- Air Fry: Cook for 10–13 minutes. You’ll know they are done when the edges are browned and the breading is crunchy.
- Serve: Remove carefully and serve immediately while hot.
Notes
Pro-Tips & Variations
- Storage: These are best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for 3–5 days.
- Reheating: Avoid the microwave! Pop them back in the air fryer for 2-3 minutes at 350°F to bring back the crunch.
- Mix up the Flavors: Swap Italian seasoning for Lemon Pepper or Cajun spice for a completely different vibe.
- Dietary Tweaks: Use Panko for extra crunch, or substitute breadcrumbs with crumbled pork rinds for a low-carb/Keto option.