Crispy Artichoke Hearts with Lemon Labneh
Crispy artichoke hearts served on a bed of tangy lemon labneh is a bright and flavorful appetizer that balances crunch and creaminess.
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Looking for more vegetable-forward recipes? You’ll love this Shaved Asparagus and Arugula Salad.
Ingredients and Substitutions
• Canned artichoke hearts: Make sure to dry these VERY well with paper towels.
• Parmesan: This adds a sharp nutty savory flavor. If you don’t have any, just leave it out.
Can I Make Crispy Artichoke Hearts Ahead of Time?
The labneh can be made up to 5 days in advance. I’d hold off on cooking the artichokes until (at least) an hour before serving. But you can toss, prep, and keep them in the fridge until ready to cook.
How Should I Store This?
Leftovers can be refrigerated in an airtight container at room temperature for up to 3 days.
Can I Make Crispy Artichoke Hearts In the Oven?
Definitely! Bake at 425 F (220 C) for 25 to 30 minutes, stirring halfway through, until golden brown.
What to Serve with Crispy Artichoke Hearts
From pasta to seafood to roasted meats, this is a great appetizer to pair alongside a wide range of dishes.
This appetizer is featured in my spring menu, alongside Spring Chicken Pot Pie, Shaved Asparagus and Arugula Salad, Carrot Dip with Spicy Sizzled Dill, and Strawberry Pistachio Pavlovas.
Ingredients
Method
- In a medium bowl, toss the artichokes with the olive oil, Parmesan, garlic powder, 1/8 teaspoon salt, and pepper.
- Air fry at 400 F (205 C) for 12 minutes, shaking halfway. (You can do this all at once but it gets crispier if you do this in two batches).
- In a medium bowl, stir together the labneh, lemon zest, lemon juice, parsley, 1/8 teaspoon salt, and a couple grinds of pepper.
- Spread onto a plate or shallow bowl. Top with the artichokes. Drizzle with more olive oil, sprinkle with more parsley, and a shower of panko.
