These Parmesan Crusted Artichokes with a homemade lemon pepper mayo are a fresh, addictive, and simple appetizer that's perfect for parties and entertaining! We used canned artichoke hearts to cut down on prep time, and this entire recipe takes less than 30 minutes start to finish.
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Why We Love This Recipe
- Super simple recipe: The whole process takes less than 30 minutes (including the sauce), and all of the processes are really simple. Just roast, blend, and place down some parmesan. Easy!
- Great way to use artichokes: Artichokes are super underrated, and this recipe is a great way to enjoy them. We used canned and water packed artichokes instead of fresh to save time.
- Lemon pepper aioli: An immersion blender makes homemade mayo/aioli a cinch, and it's the perfect creamy, zesty dipping sauce for these crispy artichokes.
Ingredients and Notes
Here's what you'll need to make these parmesan crusted artichokes:
Artichokes: Be sure to use water-packed, not oil marinated artichoke hearts.
Parmesan: We used pre-grated parmesan in this recipe. It melts and browns super quickly, so it only takes about 3 minutes in the oven.
Egg: We use raw egg in the aioli. If you're concerned about food-borne illness, please use pasteurized eggs.
Step-by-step Instructions
PREP: Preheat oven to 400˚F.
STEP 1: Drain artichokes, rinse off and pat dry. If they’re whole hearts, quarter them.
STEP 2: Add to a bowl with 2 tablespoon olive oil and a pinch of salt and toss gently to coat.
STEP 3: Place the artichokes face down on a sheet pan for 10-14 minutes, until some browning occurs. Flip with tongs and cook for another 10 minutes. (Times may differ depending on size of artichokes)
STEP 4: Remove from oven and let cool for a few minutes. Use a ½ teaspoon measuring spoon to portion out parmesan for each artichoke heart, then place them face side down on the parmesan, and return to the oven for 3-5 minutes. Be sure to add parmesan directly to the sheet pan; do not use foil or parchment paper. They’re done when the parmesan is golden brown and crispy. Let cool for a few minutes until they easily release from the pan.
STEP 5: To make the mayo, add all ingredients except oil to a vessel just slightly wider than your immersion blender. Blend together, then with your blender off but still at the bottom of the vessel, pour in your oil slowly. Blend from the bottom and slowly lift the immersion blender upward until the mayo is emulsified. This should only take a few seconds.
Expert Tips and FAQs
- If you don't have an immersion / stick blender, you can try making the aioli in a regular blender instead; it should work. Just add the oil VERY slowly until it starts to emulsify.
- Be sure to use water packed artichoke hearts, not oil packed. We've found that the oil can start smoking in the oven and the artichokes can be a bit greasy as well. They come water packed pre-quartered or whole, either one will work.
- The risk of salmonella from a raw egg is about 1 in 20,000. If you're concerned, however, you can use pasteurized eggs.
- Let your pan cool off before placing down the parmesan and crusting your artichokes. This will help ensure the parmesan doesn't start cooking prematurely.
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📖 Recipe
Parmesan Crusted Artichokes
- Total Time: 30 minutes
- Yield: Roughly 30
- Diet: Vegetarian
Description
These Parmesan Crusted Artichokes with a homemade lemon pepper mayo are a fresh, addictive, and simple appetizer that's perfect for parties and entertaining!
Ingredients
Artichokes:
- 2 14 oz cans artichoke hearts (quartered or whole - use water-packed, NOT olive oil marinated)
- 2 tbsp olive oil
- ¼-½ teaspoon kosher salt
- Grated parmesan (½ teaspoon per artichoke)
Mayo:
- 1 whole egg (use pasteurized eggs if possible)
- ½ tsp dijon mustard
- 2 tbsp freshly squeezed lemon juice
- ½ tsp lemon zest
- 1 small or ½ of a large garlic clove
- ¼ tsp kosher salt
- 1 tsp lemon pepper seasoning
- 1 cup olive oil
Instructions
- Preheat oven to 400˚F.
- Drain artichokes, rinse off and pat dry. If they’re whole hearts, quarter them.
- Add to a bowl with 2 tablespoon olive oil and a pinch of salt and toss gently to coat.
- Place the artichokes face down on a sheet pan for 10-14 minutes, until some browning occurs. Flip with tongs and cook for another 10 minutes. (Times may differ depending on size of artichokes)
- Remove from oven and let cool for a few minutes. Use a ½ teaspoon measuring spoon to portion out parmesan for each artichoke heart, then place them face side down on the parmesan, and return to the oven for 3-5 minutes. Be sure to add parmesan directly to the sheet pan; do not use foil or parchment paper. They’re done when the parmesan is golden brown and crispy. Let cool for a few minutes until they easily release from the pan.
- To make the mayo, add all ingredients except oil to a vessel just slightly wider than your immersion blender. Blend together, then with your blender off but still at the bottom of the vessel, pour in your oil slowly. Blend from the bottom and slowly lift the immersion blender upward until the mayo is emulsified. This should only take a few seconds.
Notes
If you don't have an immersion / stick blender, you can try making the aioli in a regular blender instead; it should work.
Be sure to use water packed artichoke hearts, not oil packed. We've found that the oil can start smoking in the oven and the artichokes can be a bit greasy as well. They come water packed pre-quartered or whole, either one will work.
The risk of salmonella from a raw egg is about 1 in 20,000. If you're concerned, however, you can use pasteurized eggs.
Let your pan cool off before placing down the parmesan and crusting your artichokes. This will help ensure the parmesan doesn't start cooking prematurely.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 6 quartered hearts, dipped
- Calories: 193
- Sugar: 0.6 g
- Sodium: 117.5 mg
- Fat: 17.6 g
- Carbohydrates: 8.6 g
- Fiber: 2.8 g
- Protein: 3.1 g
Michelle says
Not a Parmesan lover- do you think panko would work instead?
Lexi says
Unfortunately I'm not sure the panko would adhere to the artichoke in the same way that parmesan does!
Caitlin says
Don’t follow the directions, you absolutely cannot just put this on a pan and have them come off easily. I think my pan is ruined I don’t know that I want to bother trying to remove all of them. I let them cool as instructed and they’re now cemented to my pan.
Lyla Hoffman says
I will be making these this afternoon, part of a light lunch.....are these best served warm, cold or room temp? They look delicious!
Leigh Warren says
A these be made a head of time and reheated?
Lexi says
That should work!
Rachel says
Can you use fresh Parmesan? And what type/brand of sheet pan are you using? The rippled texture looks great for roasting veggies and things!
Barbara says
Can you serve these cold as an appetizer
Lexi says
They are better warm (because they are more crisp) but will still taste good cold.
Paula D says
Have you ever tried these with frozen artichokes?
Lexi says
We have not tried it, but it would probably work fine if you let them defrost and pat dry with paper towel to remove any excess moisture!