Who’s that girl? No, it’s not Jess. It’s the Artichoke Heart! But just like Jess, there’s something about artichokes that feels a little underrated. They show up in jars, kind of tucked away, and most people don’t think twice about them. But if you treat them right, they turn into one of the best crispy, salty, snackable things you can make.
Also if you never watched the show New Girls, let this be your sign to do so with HASTE.
This is almost too simple for how good it is. No batter or breading. No complicated steps. Just artichoke hearts, parmesan, and a littleeeee patience while the air fryer does its thing. Or if you are scaling this for a party, in a convection oven.
The trick is in how you handle them before they ever hit the heat. You want those artichokes as dry as possible. I’m talking gently pressed with a towel, not rushed. That’s what lets the parmesan actually crisp instead of steam. Once they’re dry, you press them flat-side down into little piles of grated parmesan. Not sprinkled. Piled!! That’s what creates that golden crust.
As they cook, the parmesan melts, then slowly turns into this lacy, crispy base that clings to the artichoke. Halfway through, you flip them, add a little more parmesan, some black pepper, and in this version, a sprinkle of pea protein crumbles because we are making these for our gluten free girlies and guys too. It adds a little extra texture and makes them feel more substantial, but you can skip it if that’s not your thing.
They come out golden, crispy on the edges, soft in the center, and just salty enough to keep you reaching for another one without thinking about it. ESPECIALLY if you pair it with a dip of choice. Recommendations in the notes on what I’d do!
You make this recipe when you want to be complimented because I am telling you, the people will be obsessed and will be asking you about your sources. It hits that same satisfaction as chips, but with a little more substance. You heard it here first!
Air Fryer Parmesan-Crusted Artichoke Hearts
Equipment
- Air Fryer
- Paper towels or clean kitchen towel
- Small plate or surface for parmesan piles
- Tongs or spatula
Ingredients
- 1 can or jar artichoke hearts drained and halved
- 1 cup finely grated parmesan cheese divided
- 1/4 cup pea protein crumbles optional, but recommended
- Fresh cracked black pepper to taste
- Fresh parsley finely chopped (for garnish)
Instructions
- Drain the artichoke hearts and gently pat them very dry. This step is key for crisping.
- On a plate or directly in your air fryer basket (if it allows), sprinkle small mounds of parmesan cheese—about the size of each artichoke half.
- Press each artichoke half flat-side down onto the parmesan piles so they adhere.
- Air fry at 375°F (190°C) for 6–8 minutes, until the parmesan begins to crisp and turn golden.
- Carefully flip each piece. Sprinkle more parmesan on top, add black pepper, and a pinch of pea protein crumbles over each.
- Return to the air fryer for another 5–7 minutes, until deeply golden, crispy, and toasted.
- Remove from the air fryer and immediately top with freshly chopped parsley.
Notes
Finely grated parmesan works best for that lacy, crispy crust.
The pea protein crumbles add a subtle crunch and savory depth, but can be omitted if needed or swapped with bread crumbs.
Cook times may vary slightly depending on your model of airfryer—watch for golden edges and crisp texture.
Serving idea: These make a fantastic “chip” in a chip-and-dip situation—perfect with whipped feta, garlic yogurt, herby green sauce, or even a spicy marinara.