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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 minutes
Cook Time 5 minutes
Total Time 15 minutes
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
  1. Preheat air fryer to 375°F.
  2. Toss trimmed baby artichokes with olive oil, kosher salt, and black pepper.
  3. Place in air fryer basket in a single layer. Cook 10 minutes, flipping halfway, until golden and crisp at the edges.
Black Garlic Mayo
  1. 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.

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