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Parmesan Crusted Artichokes Recipe

Parmesan Crusted Artichokes Recipe
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★★★★★

5 from 21 reviews

Parmesan Crusted Artichokes offer a crispy, cheesy twist on tender artichoke hearts, perfectly roasted and paired with a tangy homemade lemon-garlic mayo. This elegant appetizer or side dish combines the rich flavors of parmesan and olive oil with a bright, creamy dipping sauce, making it a delicious crowd-pleaser for any occasion.

Ingredients

Scale

Artichokes:

  • 2 (14 oz) cans artichoke hearts (quartered or whole, water-packed, NOT olive oil marinated)
  • 2 tbsp olive oil
  • ¼–½ teaspoon kosher salt
  • Grated parmesan cheese (about ½ teaspoon per artichoke heart)

Mayo:

  • 1 whole egg (preferably pasteurized)
  • ½ tsp Dijon mustard
  • 2 tbsp freshly squeezed lemon juice
  • ½ tsp lemon zest
  • 1 small or ½ large garlic clove, minced
  • ¼ tsp kosher salt
  • 1 tsp lemon pepper seasoning
  • 1 cup olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 400˚F (200˚C) to prepare for roasting the artichokes.
  2. Prepare Artichokes: Drain the canned artichoke hearts, rinse them under cold water, and pat them dry thoroughly. If using whole hearts, quarter them to ensure even cooking.
  3. Toss with Oil and Salt: In a bowl, combine the artichokes with 2 tablespoons of olive oil and ¼ to ½ teaspoon of kosher salt. Toss gently to coat all pieces evenly.
  4. First Roast: Arrange the artichokes face down on a baking sheet. Roast for 10 to 14 minutes until some browning occurs. Flip using tongs and roast for another 10 minutes to cook through and develop a golden color. Cooking time may vary based on size.
  5. Add Parmesan and Finish Roasting: Remove the pan from the oven and let the artichokes cool slightly. Using a ½ teaspoon measure, sprinkle parmesan cheese directly onto the sheet pan, placing each artichoke face down on the cheese. Return to the oven for 3 to 5 minutes until the parmesan crisps up to a golden brown. Avoid using foil or parchment to allow the cheese to crisp properly.
  6. Make Lemon-Garlic Mayo: In a narrow container slightly wider than your immersion blender, combine the egg, Dijon mustard, lemon juice, lemon zest, minced garlic, kosher salt, and lemon pepper seasoning. Blend until combined. With the blender off and at the bottom of the container, slowly drizzle in olive oil in a steady stream while blending, gradually lifting the blender upwards until an emulsified mayonnaise forms. This usually takes only a few seconds.
  7. Serve: Let the parmesan crusted artichokes cool enough to easily remove from the pan. Serve warm with the freshly made lemon-garlic mayo for dipping.

Notes

  • Use water-packed artichokes rather than marinated in oil to prevent excess greasiness.
  • Ensure artichokes are dry before roasting to achieve better browning and crispiness.
  • Use pasteurized eggs for the homemade mayo to reduce any risk associated with raw eggs.
  • Do not use foil or parchment paper when roasting on parmesan to achieve a crispy cheese crust.
  • Adjust lemon zest and juice based on personal preference for more or less acidity in the mayo.
  • The mayo can be made in advance and refrigerated for up to 2 days, but best served fresh.
  • For a thicker mayo, slowly add oil while blending to ensure proper emulsification.

Nutrition

Keywords: Parmesan crusted artichokes, roasted artichokes, lemon garlic mayo, appetizer, vegetarian, roasted vegetable dip

Find it online: https://cheframiflavor.com/parmesan-crusted-artichokes-recipe/