I finally nailed an easy version of Air Fried Artichoke Hearts coated in panko that everyone at my backyard BBQs asks me for the recipe.

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I made these Crispy Air Fried Artichoke Hearts because I wanted something punchy for guests, not another predictable dip. Panko breadcrumbs give them an irresistible crunch that makes you look twice, and the flavor combo is weirdly addictive, you’ll be surprised.

If you’ve tried Air Fried Artichokes before you know air frying isn’t just a fad, and these fit right into my Air Fry Recipes when I want big flavor with less fuss. They’re the kind of appetizer that disappears fast, and honestly I still can’t believe how many people ask for seconds.

Ingredients

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Tender artichoke hearts are low calorie, high fiber, full of antioxidants, mildly nutty.
Panko breadcrumbs are light and extra crispy, give lots of crunch, mostly refined carbs.
Parmesan is salty and umami rich, adds savory depth, good protein source but high fat.
Eggs bind ingredients, boost protein and moisture, help coating stick and brown more evenly.
Olive oil or melted butter bring golden crispness and flavor, mostly healthy fats though caloric.
Garlic, onion powders and smoked paprika add warm savory notes and subtle smokiness.
Lemon wedges add bright acidity to cut richness, fresh lift and tang at serving time.

Ingredient Quantities

2 (14 oz) cans artichoke hearts, drained

1/2 cup all purpose flour

2 large eggs beaten

1 cup panko breadcrumbs

1/2 cup grated parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

2 tablespoons olive oil or melted butter

Cooking spray or extra oil for the air fryer

Lemon wedges for serving

Chopped fresh parsley for garnish optional

How to Make this

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1. Drain the 2 cans of artichoke hearts well and pat them as dry as you can with paper towels, then halve or quarter any big pieces so they’re bite sized.

2. Set up a dredging station: bowl 1 = 1/2 cup flour seasoned with a pinch of salt, bowl 2 = 2 large eggs beaten, bowl 3 = 1 cup panko + 1/2 cup grated parmesan + 1 tsp garlic powder + 1/2 tsp onion powder + 1 tsp smoked paprika + 1 tsp salt (or less, adjust to taste) + 1/2 tsp black pepper; stir in 2 tbsp olive oil or melted butter so the crumbs clump a little.

3. Preheat your air fryer to 400°F (200°C) for about 3-5 minutes and spray the basket or rack lightly with cooking spray or brush with oil so things don’t stick.

4. Coat each artichoke piece: toss in flour and shake off excess, dip in beaten egg, then press firmly into the panko mixture so the crumbs really adhere, repeat until all pieces are coated.

5. Place the coated artichokes in a single layer in the air fryer basket without crowding, you may need to work in batches; spray the tops lightly with cooking spray (this helps browning).

6. Air fry at 400°F for 8-10 minutes, then flip or shake the basket and spray again lightly, and cook another 4-6 minutes until golden and crispy — timing varies by fryer and size of pieces.

7. If they aren’t quite as crispy as you want, give them 1-3 more minutes but watch closely so they don’t burn.

8. Remove to a wire rack or paper towel lined plate to drain briefly so they stay crisp, squeeze fresh lemon wedges over them and sprinkle chopped parsley if you like.

9. Serve hot with extra lemon and your favorite dip, and don’t overcrowd the fryer next batch or you’ll lose crispiness.

Equipment Needed

1. Air fryer with basket or rack
2. Three mixing bowls (for flour, egg, and panko mixes)
3. Colander for draining the cans
4. Paper towels for patting the artichokes dry
5. Cutting board and chef knife for halving or quartering pieces
6. Measuring cups and spoons
7. Whisk or fork to beat the eggs and mix seasonings
8. Tongs or two forks to dredge and transfer pieces
9. Wire rack or plate lined with paper towels to drain and keep crisp
10. Pastry brush or cooking spray for oiling the basket and tops

FAQ

How long and at what temperature do I air fry these? I usually do 400 F for 10 to 12 minutes, flipping or shaking once halfway and spraying lightly with oil so they brown evenly. Check at 8 minutes if your air fryer runs hot, and add a minute or two if they need more color.

Can I use fresh artichoke hearts instead of canned? Yes, you can, but you gotta cook them first until tender (steam or simmer 20 to 30 minutes), cool and dry them well before breading so the coating sticks and they crisp up.

How do I make them extra crispy? Do a double coat: flour, egg, then press the panko on firmly, chill 10 minutes if you can, and give a light spray of oil before cooking; a quick extra minute or two at the end helps too.

Are these gluten free? Not as written, but swap the all purpose flour for a GF flour blend and use gluten free panko or crushed GF crackers and you're good to go.

Can I bake them if I don't have an air fryer? Yep, bake at 425 F on a parchment lined sheet for about 14 to 18 minutes, flip once and spray with oil so both sides get crispy.

How should I store and reheat leftovers? Keep leftovers in an airtight container in the fridge up to 3 to 4 days; reheat in the air fryer at 350 F for 3 to 5 minutes or in a 375 F oven for 6 to 8 minutes—avoid the microwave or they'll get soggy.

Crispy Air Fried Artichoke Hearts Recipe Substitutions and Variations

Artichoke hearts: frozen artichoke hearts (thaw and pat dry), steamed fresh artichoke bottoms (about 1.5–2 cups), or marinated jarred hearts (rinse well)
All purpose flour: 1-to-1 gluten free flour, cornstarch (gives extra crisp, use a bit less or mix with flour), or chickpea flour for a nuttier bite
Eggs (beaten): buttermilk or regular milk for dredging, aquafaba (about 3 tbsp per egg) for a vegan option, or plain yogurt thinned with a splash of water
Panko breadcrumbs: crushed cornflakes or crushed tortilla chips for crunch, regular breadcrumbs, or almond meal for a low carb version

Pro Tips

1) Make them as dry as you can before breading. Seriously, squeeze or blot the artichokes until they barely feel damp or the panko will slide off and you get soggy spots. A salad spinner or lots of paper towels helps, and let them sit a few minutes after breading so the crumbs can stick better.

2) Oil the crumbs and press them on. Mix a little olive oil or melted butter into the panko and parmesan so the crumbs brown nicer, then really press the coating onto each piece. For extra crunch, double coat: egg then crumbs, quick dip again in egg and press on more crumbs.

3) Don’t crowd the basket and preheat first. Give each piece space so hot air can circulate or you’ll lose crispiness. Preheat the air fryer, cook in batches if needed, flip halfway and spray the tops lightly with oil so they color evenly.

4) Keep them crisp after cooking and season at the end. Drain briefly on a wire rack not on a plate, squeeze lemon right before you eat, and save any extra parm for a final sprinkle. If you’re doing multiple batches keep finished pieces in a warm oven on low so they stay crunchy while the rest cook.