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Parmesan Crusted Artichokes

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  • Author: Lexi
  • Total Time: 30 minutes
  • Yield: Roughly 30 1x
  • Diet: Vegetarian


These Parmesan Crusted Artichokes with a homemade lemon pepper mayo are a fresh, addictive, and simple appetizer that's perfect for parties and entertaining! 


Units Scale


  • 2 14 oz cans artichoke hearts (quartered or whole - use water-packed, NOT olive oil marinated)
  • 2 tbsp olive oil
  • 1/4-1/2 tsp kosher salt
  • Grated parmesan (1/2 tsp per artichoke)


  • 1 whole egg (use pasteurized eggs if possible)
  • 1/2 tsp dijon mustard
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp lemon zest
  • 1 small or 1/2 of a large garlic clove
  • 1/4 tsp kosher salt
  • 1 tsp lemon pepper seasoning
  • 1 cup olive oil


  1. Preheat oven to 400˚F.
  2. Drain artichokes, rinse off and pat dry. If they’re whole hearts, quarter them.
  3. Add to a bowl with 2 tbsp olive oil and a pinch of salt and toss gently to coat.
  4. 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)
  5. Remove from oven and let cool for a few minutes. Use a 1/2 tsp 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.
  6. 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.


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


  • 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