Casey's Crispy Artichokes with Lemony Caper Crumbs
Golden skillet artichokes get a crunchy lemon-caper topping and a cool spoonful of yogurt.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (112 reviews)
INSPIRED BY
Inspired by the lemony artichoke plates served at family trattorias and the clever weeknight shortcut of keeping canned hearts in the pantry.
Story
Last Tuesday I had leftover roast chicken on the counter and not much patience for another bagged salad. I crisped a couple cans of artichokes in my old skillet and made a lemony crumb topping while they browned. I used to toss the hearts straight from the can into the pan, which left them pale and wet; patting them dry fixed that. The yogurt is optional, but it gives the salty capers a soft landing.
By Casey
Ingredients
- 2 cans (14 ounces each) quartered artichoke hearts, drained
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 1 small garlic clove, finely grated
- 1 tablespoon drained capers, chopped
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
- 1/3 cup plain Greek yogurt
Instructions
- Drain the artichokes well, spread them on a clean towel, and pat the cut sides dry.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the panko and cook for 2 to 3 minutes until golden.
- Stir the garlic into the crumbs for 30 seconds, then take the skillet off the heat and mix in the capers, lemon zest, parsley, and a pinch of salt.
- Wipe out the skillet, add the remaining olive oil, and arrange the artichokes cut-side down in one layer.
- Cook without moving for 4 minutes, turn, and cook for 3 to 4 minutes more until browned and hot; season with salt and pepper.
- Sprinkle with lemon juice and the toasted crumbs, then serve with Greek yogurt alongside.
Chef Tips
- Dry the artichokes thoroughly so they brown instead of steaming in the skillet.
- Use a wide pan or work in two batches to keep the cut sides in contact with the hot surface.
- For a dairy-free plate, replace the yogurt with a spoonful of white-bean dip.
- Toast the crumbs ahead, then add them just before serving to keep them crisp.
Cook's Notes
- **Drying:** Pat artichoke hearts dry before they hit the skillet.
- **Pan space:** Brown in batches if the skillet is crowded.
- **Crumbs:** Keep the panko topping separate until serving so it stays crunchy.