Platter of vegan fried artichoke hearts with lemon garlic aioli. Candles & roses in background.
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5 from 2 votes

Fried artichoke hearts in the air fryer + vegan aioli

These breaded artichoke hearts are seasoned with Italian spices and served with a light & whippy vegan aioli. It's a wonderful appetizer for a romantic date night, dinner party, or used as a topping to pasta. Makes about 14 fried artichoke hearts + 3/4 cup lemon garlic aioli.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Appetizer
Cuisine: Italian, Vegan
Keyword: air fryer, finger food, party food
Servings: 7 people
Calories: 120kcal
Author: Cadry Nelson


For air fried artichoke hearts

For vegan lemon garlic aioli

  • 3/4 cup vegan mayonnaise
  • 1 clove garlic minced
  • 1 teaspoon lemon juice
  • 1/8 teaspoon granulated onion
  • Pinch salt


  • Remove artichoke hearts from water-packed jar and give each one a gentle squeeze to remove excess liquid. Lay the artichoke hearts on a clean towel to gently dry them.
  • Now it's time to make a breading station for the artichoke hearts. In a cereal or soup bowl, use a fork or whisk to combine all-purpose flour, baking powder, pinch of salt, and 6 Tablespoons of water. After the batter is mixed, slowly add 1 or 2 more Tablespoons of water, as needed. You want the batter to have the consistency of pancake batter.
  • Then on a dinner plate, combine panko bread crumbs, dried basil, dried oregano, paprika, granulated garlic, and a pinch of salt.
  • One at a time, dip each artichoke heart into the batter and fully coat it. Tap off any excess batter. Then dredge it in the panko bread crumb mixture until it's covered. Put the artichoke heart into air fryer basket. Continue breading each one until they are finished. Lightly spritz the breaded artichoke hearts with oil (optional).
  • Air fry at 360 degrees for 8 minutes, stopping once to flip the artichoke hearts. Remove from air fryer and serve with vegan aioli.

To make vegan aioli

  • Combine vegan mayonnaise, minced garlic, lemon juice, granulated onion, and pinch of salt in a blender. You may need to stop once or twice to scrape down the sides until it's fully incorporated. Taste and add more lemon juice or salt, if needed. (If you don't have a blender, the lemon garlic aioli can be made in a small bowl. Just a spoon or fork to mix it. However, it is lighter and airier in the blender, and the garlic is more broken down and blended throughout.)
  • The aioli can be eaten right away, but it tastes best after the flavors have melded. If you have the time, move the aioli to a covered container and refrigerate for a day.


You will likely have batter left over. However, since artichoke hearts vary in size, it's best to err on the side of having more batter than not enough. (You could use leftover batter for fried pickles!)
This recipe also makes more aioli than you will likely need. However, a smaller amount doesn't blend well in the blender. Use any extra aioli as a sandwich spread.
If you have leftover fried artichoke hearts, they reheat beautifully in the air fryer. Air fry the refrigerated leftovers at 360 degrees for 6 to 8 minutes.


Calories: 120kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Sodium: 109mg | Potassium: 40mg | Vitamin A: 35IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 0.9mg