This Low Carb Air Fryer Artichoke Hearts recipe starts with a can of artichokes, garlic powder, paprika, and parmesan, air fried until crispy with just 8g carbs per serving.
Each bite comes out crispy on the outside with a tender center, paired with a cool, garlicky Greek yogurt aioli for dipping.
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- Why This Low Carb Air Fryer Artichoke Hearts with Garlic Aioli Works
- Ingredients for Low Carb Air Fryer Artichoke Hearts
- Step by step instructions
- How to make Low Carb Air Fryer Artichoke Hearts
- How to make this in the oven
- Recipe Tips
- Variations & Swaps
- Macros & Nutrition
- Storage
- Frequently Asked Questions
- More low carb air fryer recipes
- Recipe Card
I slice the hearts in half and pat them dry before seasoning, which keeps them from turning soggy once they hit the air fryer basket.
For more low carb air fryer sides, try my Low Carb Air Fryer Artichokes with lime aioli or my Air Fryer Crispy Green Beans.
Why This Low Carb Air Fryer Artichoke Hearts with Garlic Aioli Works
- Canned artichoke hearts mean no trimming, no chokes to scrape out, ready in minutes
- Slicing each heart in half before air frying doubles the crispy surface area
- Patting them dry after straining stops steam from making them soggy
- Parmesan crisps up into a light crust with no breading or flour needed
- Greek yogurt swaps out mayo in the aioli, keeping it high protein and low carb
- Whole recipe comes together in under 15 minutes start to finish
Ingredients for Low Carb Air Fryer Artichoke Hearts
- Artichoke Hearts: canned in water, drained and sliced in half so more surface crisps up in the air fryer
- Garlic Powder, Oregano, Paprika, Salt & Black Pepper: simple seasoning blend that coats the artichokes before air frying
- Parmesan: grated and sprinkled on both sides, crisps into a light crust with no flour or breading needed
- Olive Oil Spray: helps the seasoning and parmesan stick and crisp evenly
Garlic Aioli Dip Ingredients
- Greek Yogurt: 2% plain, swaps out mayo for a lighter, higher protein dip base
- Garlic: fresh clove, adds sharp flavor the powder alone doesn't bring
- Lemon Juice: brightens the dip and balances the garlic
- Salt & Black Pepper: rounds out the flavor
- Paprika: sprinkled on top for color and a hint of smoky flavor
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make Low Carb Air Fryer Artichoke Hearts
STEP 1: Drain the artichoke hearts, slice each in half, and pat dry. Toss with the garlic powder, oregano, paprika, salt, and pepper
STEP 2: Layer in the air fryer basket, spray with olive oil, sprinkle with parmesan, and air fry at 400°F for 5 minutes
STEP 3: Flip, spray with olive oil again, sprinkle with more parmesan, and air fry another 5 minutes until crispy
STEP 4: Whisk together the Greek yogurt, garlic, lemon juice, salt, and pepper for the aioli, sprinkle with paprika, and serve alongside the artichokes
Pro Tip
Pat the artichoke hearts completely dry before seasoning. Any leftover liquid from the can steams in the air fryer instead of crisping, so skipping this step is the most common reason they turn out soft instead of crispy.
How to make this in the oven
If you don't have an air fryer, bake the seasoned artichoke hearts on a parchment-lined sheet pan at 425°F for 15-18 minutes, flipping halfway through. They won't get quite as crispy as the air fryer version since there's less direct air circulation, but the parmesan still browns nicely and the seasoning crisps up on the edges.
Recipe Tips
- Slice hearts evenly so they cook at the same rate and none burn before others crisp
- Don't overcrowd the basket, artichokes need space for air to circulate on all sides
- Add parmesan in two batches (before and after flipping) so both sides get a crust
- Serve the aioli right after whisking, it separates slightly if it sits too long
Variations & Swaps
- Swap parmesan for nutritional yeast to make this dairy free
- Use plain 0% Greek yogurt in the aioli for an even lighter dip
- Add a pinch of red pepper flakes to the seasoning for heat
- Sub avocado oil spray if you're out of olive oil, same crisping effect
Macros & Nutrition
Each serving of these Low Carb Air Fryer Artichoke Hearts with Garlic Aioli comes in at 52 calories and 8g total carbs, with 4g protein from the parmesan and Greek yogurt dip.
| Calories | 52 |
| Fat | 1g |
| Total Carbs | 8g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 4g |
Per serving, serves 4
Storage
- Refrigerate leftover artichokes in an airtight container up to 3 days
- Reheat in the air fryer at 350°F for 3-4 minutes to re-crisp, microwaving makes them soggy
- Store the aioli separately in a sealed container up to 3 days
- Not recommended for freezing, texture suffers once thawed
Frequently Asked Questions
Yes, though the prep and cook time will differ. My Low Carb Air Fryer Artichokes recipe uses fresh artichokes, halved and air fried directly with no boiling or steaming needed, but it comes out tender rather than crispy since you're air frying a whole artichoke instead of pre-cooked hearts.
Leftover moisture from the can is the usual cause. Draining and patting them fully dry before seasoning makes the biggest difference.
Plain 0% Greek yogurt, sour cream, or a light mayo all work as substitutes, though the carb and protein counts will shift slightly.
Recipe Card
Low Carb Air Fryer Artichoke Hearts with Garlic Aioli
RECIPE VIDEO
Equipment
Ingredients
- 1 14 oz can artichoke hearts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Drain the can of artichoke hearts and pat each one dry with a paper towel. Slice each heart in half lengthwise so more surface area is exposed for crisping.
- Place the halved artichoke hearts on a plate lined with a paper towel. Mix the garlic powder, oregano, paprika, salt, and black pepper together, then sprinkle evenly over the artichokes.
- Arrange the seasoned artichoke hearts in a single layer in the air fryer basket, cut side up. Spray with olive oil and sprinkle with half the grated parmesan.
- Air fry at 400°F for 5 minutes.
- Open the basket and flip each artichoke heart. Spray with olive oil again and sprinkle with the remaining parmesan.
- Air fry for another 5 minutes, or until the edges are golden and crispy.
- While the artichokes cook, whisk together the Greek yogurt, minced garlic, lemon juice, salt, and black pepper in a small bowl to make the aioli.
- Sprinkle the aioli with a pinch of paprika, then transfer the artichoke hearts to a serving platter with the aioli alongside for dipping.
Notes
- Can sizes vary slightly by brand, if your hearts are extra large, add 1-2 minutes to each air fry side
- Aioli is best whisked fresh right before serving, it thins out if made too far ahead
- Leftover seasoning blend can be doubled and stored in a small jar for the next batch
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
I've made this three times now, the parmesan crust holds up better than any breaded version I've tried.