Roasted artichokes in the Air Fryer
Whole artichokes roasted tender in the air fryer and drizzled with melted lemon butter. Serve them warm with a homemade aioli and fresh lemon wedges, and eat them with your fingers, leaf by leaf.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Kitchen scissors
- 1 Aluminum foil
- 1 Bowl
- 1 Brush
Ingredients
Artichokes
- 4 pcs artichokes Large and firm
2 tbsp olive oil For brushing
1 pcs lemon Halved, for the cut surfaces
4 clove garlic Unpeeled- 1 tsp flaky sea salt
0.5 tsp black pepper Freshly ground
Melted butter
75 g butter
1 tbsp lemon juice- 1 tbsp parsley Finely chopped
Aioli
1.5 dl mayonnaise- 2 clove garlic Pressed
- 1 tsp lemon juice
1 pinch salt
Serving
- 1 pcs lemon Cut into wedges
Instructions
Preparation
- Rinse 4 pcs artichokes thoroughly under cold water and shake them dry. Remove the tough outer leaves at the bottom, by the stem.
- Cut off the stem so the artichokes can stand upright, and cut the top third off each head with a large, sharp knife. Then snip the thorny tips off the remaining leaves with kitchen scissors.
- Rub all the cut surfaces thoroughly with the halved 1 pcs lemon, so the artichokes do not darken while you carry on working.
- Brush the artichokes all over with 2 tbsp olive oil and season them with 1 tsp flaky sea salt and 0.5 tsp black pepper. Ease the leaves slightly apart as you go, so the oil and seasoning get down between them.
- Tuck 4 clove garlic down between the leaves, one clove in each artichoke.
- Wrap each artichoke tightly in foil, so the steam is held inside while they roast. Close the foil well at the top.
Cooking in the air fryer
- Preheat the air fryer to 190 °C on the fan setting.
- Place the wrapped artichokes in the basket with space between them and roast them for 40 minutes at 190 °C. Turn the parcels once after about 20 minutes.
- Fold the foil carefully open, and watch out for the hot steam. The artichokes are tender when one of the bottom leaves can be pulled off without resistance, and a pointed knife slides easily into the base. If they are still firm, wrap them up again and give them another 5-10 minutes.
- Fold the foil all the way open, and roast the artichokes for a further 5 minutes at 200 °C, until the outermost leaf tips are golden and lightly crisp.
Butter and aioli
- Melt 75 g butter in a small saucepan over low heat while the artichokes roast. Stir in 1 tbsp lemon juice and 1 tbsp parsley, and keep the butter warm.
- Stir 1.5 dl mayonnaise together with 2 clove garlic, 1 tsp lemon juice and 1 pinch salt into a smooth aioli. Put it in the fridge until the artichokes are ready.
Serving
- Put the hot artichokes on a serving dish, and drizzle them with the melted butter so it runs down between the leaves. Serve straight away with the aioli and 1 pcs lemon cut into wedges alongside.
Notes
Tips for a perfect result:
Wrap the foil completely tightly around each artichoke. The steam inside the parcel is what makes the base and leaves tender, so a leaky parcel gives you tough artichokes. Very large artichokes over 400 g may well need 10 minutes extra. Variation:
Tuck a slice of lemon and a sprig of thyme down between the leaves along with the garlic, or stir half a teaspoon of smoked paprika into the aioli for a more rustic touch. Serving:
Artichokes are eaten with your fingers. Pull off one leaf at a time, dip the pale end in butter or aioli, and scrape off the tender flesh between your teeth. Once all the leaves are gone, scrape away the furry choke with a spoon, and eat the heart last. Portion size:
If your air fryer is smaller, you can make the dish in two batches. The artichokes need to sit with space between them, so the heat can circulate all the way around.
Wrap the foil completely tightly around each artichoke. The steam inside the parcel is what makes the base and leaves tender, so a leaky parcel gives you tough artichokes. Very large artichokes over 400 g may well need 10 minutes extra. Variation:
Tuck a slice of lemon and a sprig of thyme down between the leaves along with the garlic, or stir half a teaspoon of smoked paprika into the aioli for a more rustic touch. Serving:
Artichokes are eaten with your fingers. Pull off one leaf at a time, dip the pale end in butter or aioli, and scrape off the tender flesh between your teeth. Once all the leaves are gone, scrape away the furry choke with a spoon, and eat the heart last. Portion size:
If your air fryer is smaller, you can make the dish in two batches. The artichokes need to sit with space between them, so the heat can circulate all the way around.
Nutrition
Calories: 495kcalCarbohydrates: 15gProtein: 4gFat: 47gSaturated fat: 14gPolyunsaturated fat: 16gMonounsaturated fat: 15gTrans fat: 0.5gCholesterol: 62mgSodium: 690mgPotassium: 480mgFiber: 7gSugar: 1.5gVitamin A: 620IUVitamin C: 17mgCalcium: 70mgIron: 1.5mgNet carbohydrates: 8g
