Crispy Parmesan Crusted Artichokes with Lemon Pepper Mayo

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Check out these Parmesan Crusted Artichokes with a homemade lemon pepper mayo—they’re a delicious, addictive, and easy-to-make appetizer that’s perfect for parties and entertaining!

Do you agree that artichokes are often overlooked? These crispy treats are about to change that!

This recipe delivers a restaurant-quality dish with minimal effort using just a few simple ingredients. You won’t believe how easy it is to impress your guests at home.

Planning for the Super Bowl? These Parmesan Crusted Artichokes make a fantastic appetizer, but beware—it’s incredibly tempting to devour the whole batch on your own! 😏 Consider making extra.

Crispy Parmesan Crusted Artichokes with Lemon Pepper Mayo

Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Servings 30



  • 2 cans 14 oz each water-packed artichoke hearts (quartered or whole)
  • 2 tbsp olive oil
  • ¼-½ teaspoon kosher salt
  • Grated parmesan ½ teaspoon per artichoke

**For the Mayo:**

  • 1 whole egg preferably pasteurized
  • ½ tsp dijon mustard
  • 2 tbsp freshly squeezed lemon juice
  • ½ tsp lemon zest
  • 1 small or ½ of a large garlic clove
  • ¼ tsp kosher salt
  • 1 tsp lemon pepper seasoning
  • 1 cup olive oil


  • Preheat the oven to 400˚F.
  • Drain, rinse, and pat dry the artichokes. If they’re whole hearts, quarter them.
  • Toss artichokes in a bowl with 2 tablespoons of olive oil and a pinch of salt.
  • Place artichokes face down on a sheet pan for 10-14 minutes until some browning occurs. Flip with tongs and cook for another 10 minutes. (Times may vary based on artichoke size)
  • Remove from the oven and let cool. Use a ½ teaspoon measuring spoon to add parmesan to each artichoke heart, then return them to the oven for 3-5 minutes until the parmesan is golden brown and crispy. Let cool until they easily release from the pan.
  • For the mayo, blend all ingredients except oil. With the blender off but at the bottom of the vessel, slowly pour in the oil. Blend from the bottom and lift the immersion blender upward until the mayo is emulsified. This should only take a few seconds.


  • If you don’t have an immersion blender, you can try making the aioli in a regular blender.
  • Use water-packed artichoke hearts to avoid potential smoking and greasiness.
  • Consider using pasteurized eggs to reduce the risk of salmonella.
  • Let your pan cool before adding parmesan to ensure it doesn’t start cooking prematurely.

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