Breaded in seasoned panko and air-fried until crispy, these air fried artichoke hearts make a delicious sandwich with tangy vegan coleslaw and spicy mayo.
I’m back in steamy Mississippi after a 10-day visit to the Vancouver area, and I can’t tell you how much I miss the beauty of the mountains and the sea and the cooler temperatures. I won’t bore you with my vacation photos, which were gorgeous (but that’s because of where we were, no skill on my part). If you’re interested in scenic vistas and whale, sea lion, and eagle watching, check them out on my personal Facebook page, which is open to followers.
When I’m on vacation, I don’t deny myself much when it comes to food. I like to try vegan versions of things I can’t get here, such as poutine and burgers stuffed with mac and cheese, and to look for dishes I can recreate at home. (You can see a lot of the decadent food I ate on this trip on Instagram.)
On our last day in Vancouver, we ate lunch in a restaurant called The Arbor, and I had their Southern Fried Artichoke Sandwich (which is funny now that I think of it, going to Canada to eat Southern food.) Several people had recommended it to me, and though I usually avoid fried food, I decided to give it a try.
It turned out to be delicious–stuffed with coleslaw, macadamia cheese, and eggplant bacon, in addition to the breaded artichoke hearts. In truth, I didn’t really notice the individual elements because the overall effect was so good. I knew I had to come home and make a fat-free version of it.
I decided to leave off everything I hadn’t noticed while I was eating the sandwich (eggplant bacon and macadamia cheese) and concentrate on creating crunchy artichoke hearts and a tangy but oil-free coleslaw. Since the menu said the sandwich included “avocado mousse” (another ingredient I didn’t notice), I added slices of avocado to my sandwich.
To perfect the recipe, I made these air fried artichoke sandwiches twice. The second time, I added the Sriracha mayo, and folks, that took them to the next level. I have a feeling my husband will be asking for them again and again.
Of course, air fried artichoke hearts are not just for sandwiches. They make a great appetizer dipped in your favorite sauce or dressing. We loved them with Sriracha mayo, made with my super-low-fat Tofu-Cashew Mayonnaise.
To Air Fry or Not to Air Fry
That’s the “why” of the recipe. Before I get into the “how,” let me just say that this type of cooking is what the air fryer is made for. It circulates hot air all around the food, meaning you don’t have to disturb the artichoke hearts or their breading by turning them over.
But, if you don’t have an air fryer, I’m sure that you can get good results by cooking them on a parchment-lined baking sheet in the oven. I would bake them at 400F for about 10 minutes before turning them over carefully, and then count on at least 10 more minutes to get them fully brown.
How to Air Fry an Artichoke Heart
Breading foods for air frying is a task I tend to avoid unless the results are worth it. It can be messy and time consuming, but I’ve figured out a few tricks that make it easier.
First, clear off a large section of counter space. You’ll need room to arrange the following ingredients in this order: rinsed and drained artichoke hearts, flour mixture, liquid mixture, breading, and a plate for breaded artichokes (if you’re making a small batch, you can just put them on the edge of the breading plate.)
Using one hand, dredge an artichoke heart in flour, coating it completely. The flour creates a dry surface that will ensure that the breading will stick.
Using your other hand, transfer the artichoke heart to the liquid mixture, and make sure all sides are wet.
Transfer the wet artichoke heart to the panko breading mixture. Use your other (dry) hand to sprinkle panko over it and make sure it is completely coated. Try not to get your wet hand in the panko. (Trust me–if you can remember to to this, it will make the job much less messy.) Push the breaded artichoke to the side of the plate (if you have room) or transfer it to a clean plate. Repeat with all artichoke hearts.
Once the air fryer and its basket are pre-heated, place the breaded artichoke hearts in a single layer, not touching. If you have a small air fryer, you may have to do this in two or three batches.My recipe is written for 6 servings, but since I’m cooking for only two, I’ve made half-recipes each time I’ve cooked it. If you decide to do a half recipe, I recommend using the full amounts of the flour, liquid, and breading mixtures; you will have some leftover, but that’s better than running out in the middle of preparation. You can always use the leftovers to air fry some zucchini or even pickles!
More Oil-Free Recipes for Your Air Fryer
I’ve made everything from burgers to fries in my air fryer. Check out all my recipes here.
Air Fried Artichoke Hearts Sandwiches with Coleslaw
Ingredients
- 2 14-ounce cans artichoke hearts (500 grams)
Coleslaw
- 4 cups bagged coleslaw or shredded cabbage and carrots
- 2 tablespoons cider vinegar
- 1 tablespoon Tofu-Cashew Mayonnaise or your favorite vegan mayo
- 1/2 tablespoon mustard (I like stone-ground or Creole mustard)
- salt and black pepper to taste
Flour Mixture
- 1/3 cup flour
- 1/2 teaspoon garlic powder
- salt and freshly ground black pepper to taste
Liquid Mixture
- 1/2 cup plain unsweetened soymilk or other plant milk (soy works best)
- 1 teaspoon lemon juice
- 1 teaspoon flour mixture heaping
Breading
- 3/4 cup panko
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- salt and black pepper to taste
For the Sandwich
- 6 servings ciabatta bread (or your choice of hearty bread)
- 1 avocado sliced
Sriracha Mayo
- 4 tablespoons Tofu-Cashew Mayonnaise (or your favorite vegan mayo)
- 1 teaspoon Sriracha sauce
Suggested Tools
Instructions
Coleslaw
- Make the coleslaw an hour or two in advance, for the best flavor. Mix the coleslaw ingredients together, cover, and refrigerate.
Air Fried Artichoke Hearts
- Drain the artichoke hearts well, and rinse in a colander. Remove any tough outer leaves, and place them on a layer of kitchen towels.
- Combine the Flour Mixture Ingedients on a small plate. In a small bowl, mix the plant milk with the lemon juice and whisk in a heaping tablespoon of the flour mixture. On a large plate, combine the panko and other breading ingredients. Clear a good work area and arrange these dishes from left to right: artichokes, Flour Mixture, Liquid Mixture, Breading, and an empty plate.
- Put the basket in your air fryer and preheat it. For a Breville Smart Oven, heat it to 425F. For other air fryers, set the temperature to 375-390F. (If you're using a smaller air fryer, you may have to cook the artichoke hearts in batches.)
- Dip an artichoke heart in the flour mixture, covering it completely. Then dip it in the "milk," making sure that all sides are covered. Then place it in the breading, and sprinkle/roll it to make sure it's completely covered. Place it on the empty plate. Repeat with all artichoke hearts.
- When all the artichoke hearts are breaded, place them carefully in the hot air fryer basket in a single layer. If your air fryer is small, cook them in two or three batches. Air fry until all artichokes are browned and crispy. This takes 10-12 minutes in a Breville Smart Oven but may be much less in other air fryers, so start checking after 5 minutes.
- Remove from the air fryer and keep warm until serving.
Making the Sandwich
- Mix the mayo with the sriracha. Prepare the bread by slicing if necessary and toasting. Place slices of avocado on one slice of bread, cover with 2 artichokes (sliced in half, if large), a drizzle of sriracha mayo, and coleslaw. Top with another slice of bread and serve.
Notes
Nutritional info is approximate.
I hope you enjoy the recipe! Please pin and share.
Cathy
August 8, 2019 at 1:45 pmMy mother-in- law taught me this trick- use a sheet of waxed paper instead of a plate for breading. Disposable and you can pull up the edges to bread the sides instead of dirtying your hands.
Susan Voisin
August 8, 2019 at 2:12 pmExcellent advice! I will try it next time.
Jane
August 12, 2019 at 12:53 amNo. Never use a single-use disposable item that will end up in a landfill if you can use a reusable item instead. “Dirty hands”? Wash ’em.
Maria
August 8, 2019 at 4:01 pmWhat a beautiful sandwich! I love all the colors and textures. I bet it’s delicious although too much wheat all around for me, the coleslaw is a go! It’s on my list! <3
Dede
August 8, 2019 at 6:26 pmDo you think using frozen artichoke hearts would do just as well? Trader Joe’s are unsalted.
Susan Voisin
August 8, 2019 at 6:52 pmI think if they’re thawed they should do just as well. Be careful to remove any tough outer leaves. I had a bad experience with frozen artichoke hearts being tough, so I’m reluctant to use them now.
Julie Beitscher
August 10, 2019 at 11:42 amWhat air fryer do you use?
Does it have any non-stick coating? I am trying to avoid teflon.
Susan Voisin
August 10, 2019 at 11:57 amI have a Breville Smart Oven Air. It’s like a big toaster oven with a powerful convection fan. The surfaces the food touches are all stainless steel.
Karen Casalone
August 11, 2019 at 8:49 amTo make the artichoke hearts gluten free, what would you recommend to replace the flour and the Panko crumbs?
Susan Voisin
August 11, 2019 at 9:10 amI would use brown rice flour or chickpea flour and any type of gluten-free bread crumbs.
Lori Whitworth
August 14, 2019 at 7:33 pmI made these and my family loved them! The instructions are easy to follow and the results were perfectly crispy artichoke hearts. The tofu cashew mayo was excellent also. I found a recipe online for diy panko crumbs, no oil needed. I will definitely make this again soon.