Whether you’re trying to save money, or the planet, it’s always a good idea to use what you already have. I like to keep a well-stocked pantry, but sometimes I allow myself to over-stock, and that can sometimes lead to food waste. So, I did myself and my wallet a favor, and came up with a recipe using what ingredients I had on hand. I was more than pleasantly surprised with the results, and it just goes to show you that with a bit of ingenuity, chickpea flour, and some type of breading, anything can truly be turned into a Buffalo “wing”. Chicken’s got nothing on these delicious, fairly healthy, and super simple to make air-fried artichoke hearts.

 

Air-Fried Artichoke Hearts
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Appetizer
Cuisine: American, vegan
Keyword: air fryer, air-fried, artichoke hearts, buffalo artichoke hearts, vegan ranch dressing
Servings: 4
Author: Monson Made This
Ingredients
For the air-fried artichoke hearts
  • 1 8 ounce jar marinated artichoke hearts. Don’t have marinated? Try frozen or even brined. Just adjust the seasoning to taste.
  • 1/2 to 3/4 cup chickpea flour
  • 2 cups bread crumbs
For the buffalo sauce:
  • 1/4 cup vegan butter
  • 6 tablespoons Frank's Red Hot Sauce
For the roasted red pepper dip:
  • ½   cup vegan mayonnaise or silken tofu or cashew cream
  • A few pieces of jarred roasted red peppers
  • Hot sauce to taste
For the vegan ranch:
  • 1 cup vegenaise
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder.
  • ¼ teaspoon black pepper
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • ½ cup soy milk
  • 1 teaspoon rice or white wine vinegar
  • 1 teaspoon nutritional yeast
  • salt to taste
Instructions
To make the air-fried cauliflower:
  1. Drain the marinating liquid from the jar of artichoke hearts into a bowl. Add the chickpea flour. You want a 1:1 ratio of chickpea flour to marinating liquid. Stir until no lumps remain.

  2. Delicately toss your artichoke hearts in the chickpea flour and marinade mixture.

  3. If using pita bread crumbs to coat your artichoke hearts, bake the pita at 300 Fahrenheit for about 25 minutes, turning occasionally, until they seem desiccated. Let them cool to room temperature before processing into crumbs. Just make sure that whatever bread you decided to crumb is completely dried out. In my experience, the pita was nice. I couldn’t get it completely ground into even crumbs, but I felt that the chunks that remained helped the texture of the final product.

  4. Pour your bread crumbs onto a large plate, and season to taste. If you're marinade is very salty, you might want to avoid seasoning your bread crumbs. One by one, coat your artichoke hearts in the bread crumbs, and place them into your air fryer. 

  5. Air fry on about 390-400 degrees Fahrenheit for about 15 minutes, turning over halfway through. They’re done when they are crispy and as golden browned as they can get in an air-fryer without using oil. Serve as is with your favorite sauce, or continue on to the buffalo variation.

To make the buffalo variation:
  1. Combine the vegan butter and hot sauce in a microwave save bowl. Microwave just long enough to melt the butter.

  2. Delicately toss the cooked artichoke hearts in the butter/sauce mixture, and then return to the air-fryer and cook until browned and crispy. Don’t want to use the vegan butter? Then just liberally sprinkle your cooked artichoke hearts with the hot sauce and return to the air-fryer for a few minutes. Not using the butter could result in a less crispy artichoke heart, but it’ll still taste amazing.
To make the roasted red pepper dip:
  1. Put all ingredients into a blender (or a Bullet) and blend until creamy. Done.
To make the vegan ranch:
  1. Put all ingredients into a blender (or a Bullet) and blend until creamy. Done.