Crispy Artichoke Hearts with Lemon Aioli
bag frozen artichoke hearts
crushed red pepper flakes
zested and juiced
Preheat oven to 400 degrees.
Line a plate with paper towels and place thawed artichoke hearts on the plate. Using another paper towel, press down on the artichoke hearts to remove moisture.
In a small bowl, combine panko, bread crumbs, salt, crushed red pepper flakes, and pepper.
In another small bowl, crack two eggs and gently break up yolks with a fork. Add 2 tablespoons of water to eggs and stir to incorporate.
Line a baking sheet with parchment paper. Set up your dipping station with the artichokes on the left, then the egg mixture, followed by the panko mixture and the prepared baking sheet on the right.
Dip each artichoke heart in the eggs, then the panko, and place on baking sheet. Repeat with all artichoke hearts.
Spray the breaded artichoke hearts with cooking spray before placing in preheated oven.
Bake for 18 minutes, turning the pan once halfway through cooking.
While the artichoke hearts are cooking, make dipping sauce by combining mayo, juice from half of a lemon, and Worcestershire sauce.
Stir to combine and garnish with lemon zest and chopped chives.
Remove artichoke hearts from oven when they are golden brown and serve with dipping sauce.
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