Crispy Artichoke Hearts
Game day isn’t complete without finger foods and these artichoke hearts are so flavorful and crispy! I served them with marinara for dipping, but a garlic aioli would also be amazing!
This recipe is gluten free, plant-bared, high fiber and is ready in less than twenty minutes! The artichoke hearts are also great for your digestion as they help to stimulate bile flow.
If you don’t have an air fryer, you can use your oven on the convection setting and cook the artichoke hearts on a wire rack over a sheet pan.
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INGREDIENTS
2 jars or cans of quartered artichoke hearts
1 Tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp salt
Marinara or aioli for dipping
INSTRUCTIONS
Drain the artichoke hearts and pat dry.
In a bowl, gently combine the artichoke hearts with the olive oil and seasoning. If you toss them too much the artichoke hearts will start to fall apart.
Air fry at 350° for about 12 minutes. Depending on your air fryer and the crisp preference you may need a few more minutes!
Serve with marinara or an aioli for dipping and enjoy!
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Recipe by
Rachel Mistry, MS, RDN
Rachel is a registered dietitian with years of clinical experience and Lead Practitioner of The Funk’tional Nutritionist. As an IFM Certified Practitioner and a graduate of Erin’s Funk’tional Nutrition Academy, Rachel is well aligned with our philosophy. If you get the opportunity to work with Rachel, you will see why we are honored to have her on the team!
