This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
š Why you’ll love this recipe
Learn how to cook artichokes. Folks are often intimidated by artichokes, but they’re so easy to cook! There are step-by-step instructions included so you can get it right the first time! Super nutritious. Fresh artichokes are packed full of nutrients. They have tons of fiber, a great amount of vitamins, and even anti-oxidants. Jerusalem artichokes are considered a “prebiotic” as well. Easy, vegan, 45 minute recipe. Forget boring old steamed or boiled artichokes (though they’re great too!) These air fryer artichokes are made with five ingredients and bound to become a crispy snack you can’t get enough of once you try them!
āOrigin story
Carciofi alla Giudia, or Roman-Jewish fried artichokes are really one of the early dishes that pushed this vegetable into popularity. When I lived in Rome, I learned about the Jewish Ghetto (Rione Sant’Angelo) of the 1500s, where people improvised to cook on open fires. The whole fried artichokes were born as a result of this scarcity and improvisation. The Italian version of this dish, fried whole, is made with Romanesco artichokes (which are purple). Artichokes in the US are mostly “globe” artichokes. This air fryer artichoke recipe tries to replicate the original texture by roasting them as halves instead of the whole. I love serving this with another Roman favorite - authentic cacio e pepe.
š Ingredients and notes
You’ll need a whole artichoke, avocado oil, salt, pepper, and lemons for this recipe. You can also add seasoning (e.g., garlic powder, cayenne, or even garam masala for a warm cultural twist!)
How to pick artichokes
There are three simple rules I follow when picking artichokes:
š Step-by-step instructions
“What parts of the artichoke can I eat?” is the most common question I get asked about artichokes. So, I’ve outlined the basic parts below, and have detailed instructions to show you how you can get from what you see to the parts you can actually use.
Prepare the artichokes
Note: A substantial part of the artichoke is typically inedible (for instance, most of the outer leaves, and a good portion of the upper parts that are more prickly). So, if you get to retain a third of the artichoke (mainly the soft leaves, heart, and a part of the stem) - you’re in good shape.
Artichokes are like avocados - exposure to air will usually turn them brown. So, before you start preparing your artichokes, cut a lemon into halves, squeeze the juice into a bowl of ice water, and then drop the wedge into the bowl. Set this aside - once the artichokes are prepared, you’ll want to rub it with lemon juice and then drop it into this bowl to preserve it’s rich green color!
Snip the sharp edges of the leaves with a pair of scissors Slice off the stem leaving about an inch close to the globe Use a serrated peeler to shave off the tough outer parts of the stem Rub the stem with a lemon wedge immediately to prevent browning
Remove the tough outer leaves (especially scarred ones) - I find that I usually remove 3 to 4 layers per artichoke.Starting from where the stem meets the globe, leave about Ā½ to Ā¾th of an inch, and slice off the top part of the artichoke - these leaves are typically tough and inedible.
Typically I shoot for where the leaves are “white” that’s the soft part that’s edible. Once you slice the artichoke, you’ll see the inner purple leaves exposed too!
Slice the part vertically through the stem so you can get two halves. Rub lemon on the part that you’re not going to prepare first. If you look closely you’ll see a bunch of fluffy stuff at the middle - this is the “choke” of the artichoke (aka underdeveloped new leaves) This is not edible, so use a spoon to remove the fluff Rub some lemon on the exposed edges and place it in the lemon water until you prepare the other half of the artichoke
Parboil, then season the artichokes
You’re mostly done with the process! Preheat your air fryer to 375F if you need to at this stage.
Taking care not to tip the artichokes, add the lemon water to a pot and bring the water to boil on high heat. Place a steamer basket, strainer, or even a close fitting bowl in the pot (as a double boiler) and steam the artichoke for about 10-15 minutes. You’ll know this is done when you can insert a fork through the stem. Don’t overcook it - just parboil! Then, dry the artichokes thoroughly using a kitchen towel. Place them cut side up on your air fryer tray or basket, and drizzle some avocado oil, salt, and pepper and rub them into the flat side of the artichoke. I use avocado oil since it’s a higher smoke point and a fairly neutral oil. Flip the artichoke so the flat side is now down, and drizzle the remaining avocado oil and rub it into this surface as well.
Throw in the air fryer!
Now, place the artichokes with the flat side down on the basket or tray of your air fryer. I typically finish off with a little more avocado oil on the top, or a spritz of avocado oil spray if you have some on hand. Roast for about 10 to 15 minutes, checking every minute after the 10 minute mark. The time it takes will really depend on the size of the artichoke, but I find that it takes around 12 minutes for a perfect “fry” on mine! Serve the roasted air fryer artichokes with your favorite creamy dipping sauce. I love to use a basil mayo or mayo with lemon zest!
š“ Serving and storage suggestions
I’ve never had leftover artichokes when I make it this way. But it stays okay in the fridge for a day. Just make sure to throw it in the oven or air fryer to reheat and not the microwave! If you like this recipe, don’t forget to try out my other spring recipes: If you tried this recipe, don’t forget to comment and rate! āāāāā
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