These quartered artichokes have a crunchy well-seasoned coating – a perfect finger food for easy dipping into a warm spicy tomato dip. They can be made in an air fryer or in the oven. For optimal crispiness, be sure the artichokes are dry before coating them. Using egg whites instead of whole eggs helps to keep down the fat and cholesterol.
Arrabbiata Dip
1 Tbsp. olive oil
1 Tbsp. minced garlic
1/4 to 1/2 tsp. dried red pepper flakes, to taste
1/4 cup Contadina® Tomato Paste
1 can (28 oz.) Contadina® Crushed Tomatoes
1/2 tsp. grated lemon zest
Artichokes
1 can (14 oz.) Del Monte® Quartered Artichokes, well drained
1/4 cup all-purpose flour
1 tsp. onion powder
1/2 tsp. kosher salt
1/4 tsp. cayenne
3 egg whites
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
Olive oil in a mister (not non-stick cooking spray)
Fresh lemon wedges
(For Arrabbiata Dip) Heat oil in a medium saucepan over medium heat. Add garlic and red pepper flakes; cook about 30 seconds, stirring constantly. Add tomato paste and cook 1 to 2 minutes, stirring constantly, until paste browns slightly.
Remove from heat. Carefully add crushed tomatoes. Return to heat and simmer 15 to 20 minutes, stirring frequently, until thickened. Stir in lemon zest.
While dip simmers, pat dry the drained artichokes with paper towels or clean kitchen towel; set aside. In a small bowl, combine flour, onion powder, salt and cayenne. In another small bowl, lightly beat egg whites. In a third bowl, combine panko and parmesan.
Coat each artichoke quarter first in flour, then egg white then panko. Set aside on a plate until all pieces are coated. Meanwhile, preheat air fryer to 350°F for 5 minutes. Mist both sides of artichokes with olive oil; place in air fryer basket in one layer. Do not over crowd. Cooking in 2 batches may be necessary depending on size of fryer basket.
Cook 10 minutes at 350°F; turning pieces over half way through cook time. Artichokes should be browned and crispy. Lightly sprinkle artichokes with fresh lemon juice before serving with warm dip.
While dip simmers, preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper and set aside. Pat dry drained artichokes with paper towels or clean kitchen towel; set aside.
In a small bowl, combine flour, onion powder, salt and cayenne. In another small bowl, lightly beat egg whites. In a third bowl, combine panko and parmesan. Coat each artichoke quarter first in flour, then egg white then panko placing on parchment in one layer with space between each.
Mist both sides of artichokes with olive oil. Bake 10 minutes, turn over and bake another 10 minutes until browned and crispy. Lightly sprinkle artichokes with fresh lemon juice before serving with warm dip.