Artichauts croustillants et aïoli au citron et aux câpres

Ingrédients

• 2 cans artichoke hearts (quarters or whole, cut in half)
• Olive oil (for drizzling)
• Pinch of salt
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1 tsp capers with brine
• 1 small garlic clove
• 1/2 tsp Dijon mustard

Préparation

1. 1

   Prepare the Artichokes: Drain the canned artichokes thoroughly and pat them dry with paper towels to remove any excess moisture. This step is crucial for achieving maximum crispiness during cooking.

2. 2

   Oven Roasting: Preheat your oven to 425°F (220°C). Spread the dried artichokes on a baking sheet, drizzle generously with olive oil, and sprinkle with a pinch of salt. Toss to coat evenly. Roast for 15 minutes, then flip the artichokes and roast for another 10-15 minutes until they turn crispy and golden brown.

3. 3

   Air Frying Option: Preheat the air fryer to 390°F (200°C) for 3 minutes. Drizzle the artichokes with a tablespoon of olive oil and season with salt. Place them in the air fryer basket without overcrowding. Cook for 5 minutes, shake the basket to flip the artichokes, then cook for an additional 4-5 minutes until crisp and browned.

4. 4

   Make the Lemon Caper Aioli: In a blender or food processor, combine the mayonnaise, lemon juice, extra virgin olive oil, Dijon mustard, garlic clove, and capers with brine. Blend until smooth. Alternatively, finely mince the garlic and capers and stir them into the mayonnaise mixture until well incorporated.

5. 5

   Serve: Plate the crispy artichokes and serve alongside the lemon caper aioli for dipping. Enjoy immediately to savor the best texture and flavor.