Crispy, Cheesy Artichokes with Aioli Dipping Sauce
I just love when everyone agrees on a recipe and these Crispy, Cheesy Artichoke Hearts with Aioli Dipping Sauce are exactly that kind of crowd-pleaser. Golden, crunchy, and melty in all the right ways, they’re the perfect bite-sized appetizer to pop in your mouth.
Jump to RecipeIngredients
Organize the ingredients – can of artichokes in water, parmesan, mayonnaise, dijon mustard, thyme, black pepper, and olive oil (both not shown in the photo).
Aioli Dipping Sauce
Place 3/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon thyme leaves and 1/2 teaspoon black pepper in a medium sized bowl. Mix until combined. Set aside. Cover and refrigerate if not using immediately. In this recipe, the aioli does double duty…it serves as the dipping sauce and the “glue” for adhering the parmesan.
Prepping the Artichokes
Drain the artichoke hearts. Artichokes have a lot of water so they need to be thoroughly pat dry for crispier artichokes. Either cut the artichokes in half or keep them whole. I prefer cutting them in half for easier eating.
Coating the Artichokes
Grease a baking sheet with 1-2 tablespoons of olive oil. Set aside. Take artichokes and dip cut-side (or bottom) into the aioli, then into the parmesan (you can use your hands to help the parmesan adhere to the artichokes), and place artichokes parmesan-side-down on the baking sheet. Repeat until all artichokes are dipped.
Baking the Artichokes
Preheat the oven to 425 degrees. Place baking sheet on the middle rack and cook for 20 minutes until the parmesan becomes golden brown and crispy.
Crispy, Cheesy Artichokes with Aioli Dipping Sauce
Place artichokes on a platter and serve with the aioli. Eat while hot!
Crispy, Cheesy Artichokes with Aioli Dipping Sauce
Ingredients
- 1 can (14-15 oz) whole artichokes in water, drained, thoroughly pat dry, and kept whole or cut in half vertically (I prefer cutting them in half!)
- 1/2 cup parmesan shredded, grated or a combination of both (which is what I did)
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon thyme leaves rough chopped, rosemary, basil, tarragon can also be used
- 1/2 teaspoon black pepper
- 1-2 tablespoons olive oil to grease the sheet pan
Instructions
- Place 3/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon thyme leaves and 1/2 teaspoon black pepper in a medium sized bowl. Mix until combined. Set aside. Cover and refrigerate if not using immediately. The aioli does double duty…it serves as the dipping sauce and the “glue” for adhering the parmesan.
- Preheat oven to 425 degrees.
- Grease a baking sheet with 1-2 tablespoons of olive oil. Set aside.
- Dip artichoke halves cut-side down (or if leaving whole, bottom-side-down) into the aioli, then into the parmesan (you can use your hands to help the parmesan adhere to the artichokes), and place artichokes parmesan-side-down on the baking sheet. Repeat until all artichokes are dipped.
- Place baking sheet on the middle rack and cook for 20 minutes until the parmesan becomes golden brown.
- Place artichokes on a platter and serve with the aioli. Eat while hot!
Notes
Recipe is from the Instagram account of Star Infinite Food with modifications by me.
If you like this recipe, you may also like these other GFchow recipes. Lemony Chicken with Artichokes and Gruyere, Spiced Aioli Chicken Breasts, and Shaved Brussels with Wasabi Mayo Drizzle.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
