How do I keep this recipe from turning soggy?

Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.

Can I adjust the seasoning?

Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.

Air Fryer Crispy Stuffed Artichoke Hearts with Sundried Tomato Pesto

Name: Air Fryer Crispy Stuffed Artichoke Hearts with Sundried Tomato Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 can (14 oz) baby artichoke hearts, drained and patted dry; 1/2 cup sundried tomatoes packed in oil, drained; 1/4 cup fresh basil leaves; 2 tbsp pine nuts, toasted; 1 garlic clove, minced; 2 tbsp grated Parmesan cheese (optional for vegetarian; omit for vegan); 2 tbsp extra virgin olive oil, plus extra for brushing; Salt and freshly ground black pepper, to taste; 1/4 cup gluten-free panko breadcrumbs; Cooking spray with high smoke point oil

By AirFryFeast Editorial TeamPublished Mar 29, 2026 | Updated Jun 16, 2026

Air Fryer Crispy Stuffed Artichoke Hearts with Sundried Tomato Pesto with ingredient quantities, 30-minute timing, 6-serving yield, air fryer temperature, and step-by-step instructions.

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Air fryerItalianEasyAir Fryer Friendly

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings6

Temperature375°F / 190°C

Ingredients

Servings6

1 can (14 oz) baby artichoke hearts, drained and patted dry
1/2 cup sundried tomatoes packed in oil, drained
1/4 cup fresh basil leaves
2 tbsp pine nuts, toasted
1 garlic clove, minced
2 tbsp grated Parmesan cheese (optional for vegetarian; omit for vegan)
2 tbsp extra virgin olive oil, plus extra for brushing
Salt and freshly ground black pepper, to taste
1/4 cup gluten-free panko breadcrumbs
Cooking spray with high smoke point oil

Instructions

Preheat your air fryer to 375°F (190°C).
In a food processor, combine sundried tomatoes, fresh basil leaves, toasted pine nuts, minced garlic, Parmesan cheese (if using), olive oil, salt, and pepper. Pulse until a coarse pesto forms. Set aside.
Carefully rinse and pat dry the baby artichoke hearts to remove any excess moisture.
Stuff each artichoke heart with about 1 teaspoon of the sundried tomato pesto, pressing gently to fill the cavities.
Place gluten-free panko breadcrumbs in a shallow bowl. Lightly brush or spray the tops of the stuffed artichokes with olive oil, then coat evenly with breadcrumbs, pressing lightly to adhere.
Spray the air fryer basket with cooking spray. Arrange the stuffed artichoke hearts in a single layer without overlapping.
Air fry for 12 to 15 minutes until the breadcrumbs are golden and crisp and the artichoke hearts are heated through.
Remove from the air fryer and let rest for 2 minutes before serving warm as a savory, crispy appetizer.

Recipe guidance

Crispiness Control

Pat the baby artichoke hearts dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.

Storage

Store leftover Air Fryer Crispy Stuffed Artichoke Hearts with Sundried Tomato Pesto in an airtight container in the refrigerator for up to 3 days. Cool the food before sealing so excess steam does not soften the texture.

FAQ

Can I make Air Fryer Crispy Stuffed Artichoke Hearts with Sundried Tomato Pesto ahead of time?: You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.
How do I keep this recipe from turning soggy?: Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.
Can I adjust the seasoning?: Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.