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Crispy Artichoke Hearts with Lemon Labneh

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • Two (14-oz) cans quartered artichoke hearts, drained and dried VERY well
  • 2 teaspoons olive oil, plus more for garnish
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon kosher salt, divided
  • Freshly ground black pepper
  • 1 cup (240g) labneh, Greek yogurt, or sour cream
  • Zest of 1 lemon
  • 1 tablespoon (15g) fresh lemon juice
  • 1 tablespoon (2g) chopped parsley, plus more for garnish
  • Toasted panko breadcrumbs, for garnish

Instructions

  • 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.