While it may take a little effort to get to the heart of fresh artichokes, the phenomenal taste and texture of this amazing appetizer make it all worth it!

Preparation

To make the aioli, combine all ingredients except the oils in a work bowl or food processor. Whisk or process for 10 seconds to incorporate, then slowly add the oils while whisking or processing to emulsify. Adjust seasoning with salt and pepper, then reserve. Aioli can be made a day ahead of time and refrigerated.

To prepare the artichokes, mix water and lemon juice in a work bowl. After each cut of the artichoke, dip in the lemon water to limit oxidation. Use a serrated knife to remove the top ⅔ of the leaves exposing the choke. Lay artichoke on its side, cut side facing you, and cut away the rest of the leaves, rolling the artichoke to expose the heart.

Place artichoke with the stem facing up and use a paring knife to shave away the fibrous exterior of the stem, cutting towards the leaves. When you reach the heart, turn the blade outward and cut parallel to the cutting board to remove the fibrous exterior of the base. Rotate the artichoke and continue this process, dipping in the lemon water after each cut, until all the fibrous exterior is removed and just the heart is exposed.

Lay artichoke back on its side and cut away any excess interior leaves that may be left. Scrape out the choke with a spoon or cut away with the paring knife. Cut artichoke in half and then cut each half into 3 wedges. Reserve in lemon water until all artichokes are processed. 

Mix the egg, cornstarch and baking powder in a work bowl. Drain the artichoke wedges and toss with the cornstarch mixture to coat.

Place the panko, Parmesan cheese, oregano. lemon zest and olive oil in a food processor. Process for 5–10 seconds then transfer to a work bowl. Dredge each artichoke heart in the panko mixture then place in the air fryer basket.

Air fry at 375°F for 15–18 minutes, until golden brown. Serve with prepared aioli.