Name: Air Fried Baby Artichokes with Black Garlic Mayo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 6 Baby artichokes (ends trimmed, outer leaves removed); 1 tbsp Olive oil; Kosher salt; Black pepper; Maldon salt; 2 tbsp Kewpie mayo; 1 tbsp Black garlic purée (like Mercola’s)

Crispy air-fried baby artichokes served hot with a savory, umami-rich black garlic mayo. Minimal ingredients. Maximum flavor. Ten minutes in the air fryer at 375°F.

Why You'll Love Air Fried Baby Artichokes w/ Black Garlic Mayo

These bite-sized artichokes are all crunch and comfort, with a dip that punches way above its weight. Ready in 15 minutes, with just two ingredients in the mayo.

Tips and Tricks

If your baby artichokes are on the large side, halve them for better crisp.
Don't crowd the air fryer-space = crunch.

Variations

Add chili oil or lemon zest to the mayo for a twist
Use garlic confit instead of black garlic for a milder, sweeter dip

Substitutions

Black garlic → roasted garlic or miso paste (add to taste)
Kewpie → standard mayo + a splash of rice vinegar

Best served with

Charred lemon wedges for brightness
Warm pita, lavash, or flatbread
A crisp pét-nat, Grüner Veltliner, or dry cider

How to Store Leftovers

Store fried artichokes in an airtight container for up to 2 days
Reheat in the air fryer at 375°F for 3-4 minutes to revive the crisp
Mayo can be refrigerated up to 4 days, tightly sealed

Common Questions

Can I make these ahead of time?

They're best fresh, but you can trim and prep the artichokes in advance. Fry just before serving.

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What if I don't have black garlic?

You can swap in roasted garlic or even a touch of balsamic for depth-it won't be the same funk, but it'll still hit.

A dark plate with roasted Brussels sprouts arranged around a small bowl of creamy dipping sauce. The Brussels sprouts are golden brown and sprinkled with coarse salt. The plate is set on a light-textured surface.

Air Fried Baby Artichokes with Black Garlic Mayo

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Crispy air-fried baby artichokes served hot with a savory, umami-rich black garlic mayo. Ready in 15 minutes, golden and crisp at the edges.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2

Course: Appetizer, Side Dish

Cuisine: Californian, Mediterranean

Calories: 227

Ingredients Equipment Method Nutrition Notes

Ingredients

Artichokes

6 Baby artichokes ends trimmed, outer leaves removed
1 tablespoon Olive oil
Kosher salt
Black pepper
Maldon salt

Black Garlic Mayo

2 tablespoon Kewpie mayo
1 tablespoon Black garlic purée like Mercola's

Equipment

Air Fryer
Mixing bowl
Small serving bowl
Chefs knife

Method

Artichokes

Preheat air fryer to 375°F.
Toss trimmed baby artichokes with olive oil, kosher salt, and black pepper.
Place in air fryer basket in a single layer. Cook 10 minutes, flipping halfway, until golden and crisp at the edges.

Black Garlic Mayo

In a small bowl, stir together Kewpie mayo and black garlic purée until smooth.

Nutrition

Calories: 227kcalCarbohydrates: 55gProtein: 18gSodium: 638mgFiber: 28gSugar: 9gVitamin A: 4554IUVitamin C: 10mgCalcium: 179mgIron: 8mg

Notes

Storage: The artichokes are crispiest fresh from the air fryer, they soften as they sit. Leftovers keep in the fridge for up to 2 days and re-crisp well in the air fryer at 375°F for 3-4 minutes, skip the microwave. The black garlic mayo keeps in a sealed container in the fridge for up to a week.