Mediterranean air fryer artichokes with lemon yoghurt dip

Air fryer artichoke hearts with a hard cheese and almond crust and oregano, served with a lemon yoghurt dip with mint. A Mediterranean snack with 8.5 g fibre.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 12 min
• Total time: 22 min
• Calories: 275 kcal per serving
• Protein: 14 g
• Fat: 17 g
• Carbs: 12 g

Ingredients

• 280g artichoke hearts
• 30g vegetarian hard cheese (Parmesan-style)
• 20g ground almonds
• 150g yoghurt
• 1 tbsp olive oil
• 1 clove of garlic
• ½ lemon
• 1 tsp oregano
• 5 mint leaves

Method

You’ll need: air fryer · chopping board · knife · grater

1. Drain the artichoke hearts well, halve them and pat them dry with kitchen paper.
2. Mix the olive oil with the crushed garlic and oregano and toss the artichokes in it.
3. Combine the grated hard cheese with the ground almonds and press the mixture onto the cut sides.
4. Cook the artichokes at 190 °C for 10 to 12 minutes without preheating, until the crust is golden brown.
5. Stir the yoghurt with the lemon juice, lemon zest and finely sliced mint until smooth and serve it with the hot artichokes.

Good to know

Artichoke hearts from a jar are ready to go in five minutes and come out of the air fryer tasting like something from a tapas bar. The hard cheese crust turns golden brown.

Swaps

Almonds → ground pumpkin seeds (nut-free). Yoghurt → skyr (thicker). Mint → parsley.

Cooking tips

Use artichokes in brine rather than in oil – the oil in the jars is rarely olive oil. The drier the hearts, the crispier the crust.

Storage

Best eaten fresh; the dip keeps for 3 days in the fridge.

Allergens

Contains milk and almonds (tree nuts); suitable for children and fine in pregnancy.

Frequently asked questions

How long do air fryer artichokes keep in the fridge?

Best eaten fresh; the dip keeps for 3 days in the fridge.