Crispy Artichoke Hearts with Quick Caper Aioli

by Carol Kicinski on January 28, 2013

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Crispy Artichoke Hearts with Quick Caper Aioli

This coming Sunday the culmination of a half year of American football season will come to a close when two teams battle it out in the Super Bowl. (And yes, I looked it up; a football season is exactly 26 weeks long.)

While not a football fan especially, I am a huge fan of San Francisco and our beloved 49ers will be fighting for the title of Super Bowl Champion. I also happen to be a fan of any event where food plays a prominent role.

While planning a menu of snacks for this occasion, I thought it only fitting to include a gluten free recipe which gives a nod to the San Francisco Bay area. I figure Crispy Artichoke Hearts should do it. Just south of San Francisco is Monterey; the artichoke capitol of the world.

These artichoke hearts are baked, not fried – while I love fried artichoke hearts, they require standing over a stove carefully watching making sure they are cooked perfectly. Not ideal when trying to watch the game and prepare snacks at the same time.

You can prepare these ahead, pop them into the oven a bit before serving and then all you have to do is put them on platter and allow them to be devoured.

The coating is a combination of gluten free panko style bread crumbs, Parmesan cheese and Italian seasoning; crispy, crunchy and delicious. Serve these with a quick caper aioli; sophisticated yet dead simple dipping sauce. (To adapt this recipe to dairy free, just swap out nutritional yeast for the Parmesan and omit the salt.)

If you are rooting for San Francisco to take the title this Sunday, I’m with you! If not, then I hope you enjoy the game (and these snacks) anyway.

At the risk of alienating half the country, may I just say “Go Niners!”

Gluten Free Crispy Artichoke Hearts

Gluten Free Crispy Artichoke Hearts with Quick Caper Aioli Recipe


Crispy Artichoke Hearts

Gluten free, non-stick cooking spray
2 (14-ounce) cans of quartered artichoke hearts
2 large eggs
1 cup Kinnikinnick gluten free panko style bread crumbs
½ cup grated Parmesan cheese (or nutritional yeast for dairy free)
1 teaspoon Italian seasoning
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cloves garlic, peeled and grated or finely minced

Quick Caper Aioli

1/3 cup mayonnaise
½ lemon – juice and finely grated zest
1 garlic clove, grated or finely minced
1 tablespoon capers, drained


Crispy Artichoke Hearts

Preheat oven to 375 degrees. Spray two baking sheets generously with cooking spray.

Drain the artichoke hearts and dry with paper towels. Beat the eggs in a medium mixing bowl. Combine the bread crumbs, Parmesan cheese, Italian seasoning, salt, pepper, and garlic in a mixing bowl.

Dip the artichoke hearts (one by one) into the egg and then drop into the bread crumb mixture. Coat the hearts well with the breadcrumb mixture then lay on the prepared baking sheets. Spray the artichoke hearts with some cooking spray and bake for 25 – 30 minutes, flipping the hearts over once halfway through baking. Serve hot.

Quick Caper Aioli

Stir all the ingredients together, place in a small serving bowl and refrigerate until serving time.


This Crispy Artichoke Hearts with Quick Caper Aioli recipe serves 6 – 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Appetizers

{ 15 comments… read them below or add one }

Cara January 28, 2013 at 10:17 am

I haven’t consulted my hubs on who we’re rooting for, but I imagine it’s SF since the Pats didn’t make it. Either way, though, these sound like the perfect superbowl snack!


Carol Kicinski January 28, 2013 at 5:06 pm

I would say that the 9ers should be a good bet for you :) Either way, enjoy the game! And thank you.


Alta January 28, 2013 at 10:19 am

I would love to make these just for me, since the hubby isn’t an artichoke fan. They look divine!


Carol Kicinski January 28, 2013 at 5:05 pm

Nothing wrong with that Alta :) Thank you!


Hallie @ Daily Bites January 28, 2013 at 10:25 am

I just started making my own homemade mayo, and I imagine it would be fantastic turned into a quick “aioli” with capers. Great idea! As for the Superbowl, I lost interest as soon as the Packers dropped out…so I’m not really sure who I’m rooting for! :)


Carol Kicinski January 28, 2013 at 5:05 pm

Well, I have a suggestion for you Hallie – root for the 9ers!!! :)


Amy @ Simply Sugar & Gluten-Free January 28, 2013 at 11:40 am

You’ve definitely upgraded Super Bowl fare, Carol. I love artichokes. This is something I’d make and eat all by myself. Nothing wrong with that, is there?


Carol Kicinski January 28, 2013 at 5:03 pm

Nothing wrong at all Amy – I have been known to do the same myself :)


Samantha January 29, 2013 at 2:39 am

Oh oh oh! This looks delish! Guess what I’ll be buying this week?! Don’t know if hubby will like these or not, and don’t care either! I’m the football fan in the house and since the Steelers arent in it, and no self-respecting Pittsburgher would root for the Ravens, I’ll be cheering on your 9ers!! Thanks for your always beautiful recipes!!


Carol Kicinski January 29, 2013 at 11:53 am

Yay! Glad you are cheering for SF!!! Enjoy the recipe and the game.


Maggie January 29, 2013 at 12:27 pm

You can tell I”m not a football girl, I totally see these at a Valentine’s Day party ;)


Alisa January 29, 2013 at 5:48 pm

Oh my, this recipe hits my cravings on the nose Carol!


Carol Kicinski February 1, 2013 at 10:01 am

Thanks Alisa!


Kim - Cook It Allergy Free January 30, 2013 at 11:42 am

Okay. I could literally eat an entire batch of these. I eat artichoke hearts by the masses to begin with. But then to make them crispy AND dip them in this aioli?? Oye. These will be dangerous for me to be around. :) Love this recipe!


Carol Kicinski February 1, 2013 at 9:59 am

Haha, thank Kim! Enjoy.


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