What I love about Baked Artichoke Hearts with Herb Dip
These crispy Baked Artichoke Hearts with Herb Dip are truly irresistible! Thanks to the golden breading, they come out perfectly crisp on the outside, while the artichoke hearts themselves turn tender and delicious once baked. When paired with a zesty lemon and herb dip, they become one of my all-time favourite appetizers to serve and share.
Although the breading process does take a little time and patience, using store-bought marinated artichoke hearts helps keep the prep simple and manageable. Trust me — it’s worth every minute! You can choose to bake them in the oven or cook them in the air fryer, depending on your preference. If you’re going the oven route, I highly recommend placing the artichokes on a rack over a baking sheet — this allows for better air circulation and gives them that extra-crispy finish.
Now, let’s talk about the dip — because it’s truly what takes this vegetarian appetizer to the next level. The creamy base is a blend of mayonnaise and Greek yogurt, to which you’ll add chopped fresh parsley, garlic, lemon juice, capers, and parmesan cheese. Everything comes together in one bowl in just a few minutes, and the result is fresh, tangy, and full of flavour.
To serve, arrange the baked artichoke hearts on a platter with the herb dip in a small bowl for dipping. Add a few lemon wedges on the side and, if you’d like, a few sprigs of fresh parsley for a pop of colour.
Enjoy — this is one appetizer that always disappears fast!
Recipe Notes
A few things to keep in mind:
- Artichoke hearts – We are using marinated artichokes for this recipe. You can find them at the store in the aisle where the olives are. Be sure to drain them well and pat dry before coating in the breading. We don’t want them to be too soggy.
- Flour – I like to use tapioca flour for the first step of breading. However, if you are not gluten-free, regular wheat flour works just as good here.
- Bread crumbs – To keep this recipe gluten-free, I recommend using gluten-free panko bread crumbs. However, if you are not 100% gluten-free then feel free to use regular bread or panko crumbs.
- Greek yogurt – Yogurt and artichokes pair deliciously well together, so it will be making up half of the base of the dip. For best results I recommend using full-fat greek yogurt. We will be adding lemon juice and don’t want the final product to be too watery, so choose a good, thick yogurt to use.
- Mayonnaise – The mayonnaise adds a rich, creaminess to the base of the dip. Mixed with the greek yogurt, it’s absolutely perfect! Make sure you use real mayonnaise for the dip.
- Parsley – Parsley is what makes this the “Lemon Herb Dip.” It adds a beautiful colour to the dip as well as delicious, fresh flavour. I do recommend using fresh parsley for the dip for best results. I used a flat leaf parsley, but any variety would work.
- Garlic – I’m a big proponent of using the freshest ingredients possible and garlic is no exception! Fresh garlic packs a punch with aggressive flavour and a bit of spice. Using it in the dip makes it really yummy.
- Capers – Capers add another element of flavour. I finely chopped marinated capers into a mince before adding them to the dip. If you like it chunky, then you can chop them more roughly. You can find these at the grocery store near the olives and artichokes!
- Parmesan cheese – I wanted this dip to be a little chunky and add more flavour, so along with the capers and parsley I added a little fresh grated parmesan cheese and it totally makes it! Parmesan that is more finely grated, but not powdered is the best size for the dip.
FAQ:
Yes, if you are not gluten-free you can use regular wheat flour instead of tapioca flour for dredging.
Yes! Using an air-fryer, arrange the artichoke hearts in a single layer (you may need to do batches) and air-fry at 400F for 15-20 minutes, shaking the basket once halfway. They’re done when they’re golden brown.
Yes, you may just need to thin it with a bit more lemon juice.
With it being a herb dip, it is best if the herbs are fresh. Dried parley won’t give anywhere near the amount of flavour that fresh parsley will. The fresh parsley also adds really nice colour as a garnish!
Baked Artichoke Hearts with Herb Dip
Equipment
- 1 Baking Sheet
Ingredients
For the artichokes:
- 2 cups marinated artichoke hearts
- 1/4 cup tapioca flour
- 1 small egg beaten
- 1 teaspoon water
- 1/2 cup gluten-free bread crumbs
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
For the lemon herb dip:
- 1/4 cup full-fat plain greek yogurt
- 1/4 cup avocado mayonnaise
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1/4 cup fresh parsley loosely packed, finely chopped
- 2 tablespoons grated parmigiana cheese
- 2 teaspoons capers minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Reserve 2 tbsp of the oil from the artichoke jar and then drain 2 cups of artichoke hearts. Pat them dry with paper towel.
- Arrange three shallow bowls for breading the artichokes: one with the flour, 1/4 tsp sea salt and a pinch of black pepper, one with the egg + 1 tsp of water and one with the bread crumbs, 1/4 tsp sea salt and a pinch of black pepper.
- Preheat the oven to 425F and line a baking sheet with parchment paper. Place a rack on top of the baking sheet for the artichokes.
- One by one, toss the artichokes in the flour first, then dredge them in the egg and finely coat them in the bread crumbs. Shake off the excess and place them on the prepared baking rack.
- With a basting brush, lightly drip the reserved artichoke oil over the breaded artichokes. Then, bake them in the preheated oven for 25-30 minutes or until golden and crispy.
- While the artichokes are baking, make the dip: in a small bowl, whisk together the greek yogurt, mayonnaise, lemon juice, garlic, parsley, parmesan, capers, salt and pepper until completely combined.
- Plate the artichokes on a platter with the dip on the side. Garnish with lemon wedges and fresh parsley and enjoy!
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