ROASTED PANKO ARTICHOKES WITH LEMON AIOLI

These roasted panko artichokes are super easy to make and are a perfect appetizer for wine parties!

 

Roasted Panko Artichokes with Lemon Aioli

 

 

Making these crispy artichoke bites is super easy and taste so good with an easy lemon aioli. Throwing this together will take less than 30 minutes and is always a crowd pleaser.  The best thing is, most of these items we typically have in the house most of the time so we can pull it together on a whim! 

 

Roasted Panko Artichokes with Lemon Aioli

 

Roasted Panko Artichokes with Lemon Aioli

 

To make them, you simply lay out artichokes (either from a can or jar stored in oil) on a baking sheet covered with parchment paper.

 

Roasted Panko Artichokes with Lemon Aioli 

 

Then sprinkle with panko crumbs, grated parmesan cheese, and pepper.

 

Roasted Panko Artichokes with Lemon Aioli

 

Then bake for approximately 15 minutes until panko is browned.

 

Roasted Panko Artichokes with Lemon Aioli

 

To make the Lemon Aioli, you can either use an already seasoned mayo or you can make your own.

We have a wonderful lemon mayonnaise that is a great base. You can use this or add some fresh lemon juice and zest to any mayo you have on hand. 

Add in some minced garlic, a little bit of dijon mustard, salt, and pepper to taste. 

There is no exact measurement for this, simply mix up to your personal taste!

If you really want the easy way… just buy lemon aioli already prepared!

 

Lemon Aioli

 

Crazy easy, right! 

 

Roasted Panko Artichokes with Lemon Aioli
Serves 4
A quick and easy appetizer perfect with wine and cheese!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. Artichokes (in oil)
  2. Panko Crumbs
  3. Grated Parmesan Cheese
  4. Salt & Pepper
  5. Mayonnaise
  6. Fresh Lemon Juice/Zest
  7. Minced Garlic
  8. Dijon Mustard
For the Artichokes
  1. Lay artichokes on top of parchment paper on a baking sheet.
  2. Cover artichokes with panko crumbs and grated parmesan cheese. Press lightly.
  3. Season with salt and pepper.
  4. Bake at 350 degrees for approximately 15 minutes until panko is browned.
For the Lemon Aioli (all measurements are approximates and can be adjusted according to taste)
  1. Mix together 1 Cup Mayo, 1 TBSP Lemon Juice, Zest of 1 Lemon, 1/2 TBSP Dijon Mustard, 1/4 TBSP Minced Garlic, Salt & Pepper to Season.
  2. Adjust according to personal taste.
Back Porch Somm http://www.backporchsomm.com/

 

Serve with Goat Cheese, Bacon & Fig Stuffed Mushrooms and

Eggs Benedict Asparagus Tart for an amazing meal!

 

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