Air Fryer Artichokes on a plate with a small bowl of feta yogurt dip for dipping.

Air Fryer Artichokes with Feta Yogurt Dip

Making artichokes in the air fryer is an easy and a delicious way to enjoy one the the healthiest vegetables on earth. Serve the warm air-fried artichoke leaves with the included recipe for Feta Yogurt Dip as a fun appetizer, snack, or veggie side dish.

Prep: 15 minsCook: 15 minsTotal: 30 mins
Servings: Serves 4


For the Artichokes:

  • 2 large artichokes, trimmed and cut in half
  • 1 small lemon, cut into quarters
  • 1 tablespoon extra-virgin olive oil
  • Fine salt and black pepper

For the Feta Yogurt Dip:

  • ⅓ cup plain Greek yogurt
  • ¼ cup crumbled feta cheese
  • Zest and juice of 1 small lemon (about 1 tablespoon zest and 2 tablespoons juice)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dairy or unsweetened non-dairy milk
  • 1 garlic clove, grated or minced
  • 1 tablespoon finely chopped fresh dill (or 1 teaspoon dried dill)
  • 1 tablespoon finely chopped fresh mint (or 1 teaspoon dried mint)
  • ¼ teaspoon fine salt, plus more to taste
  • ¼ teaspoon ground black pepper


  1. Preheat the air fryer to 350℉.
  2. Prepare the artichokes by pulling off the outer leaves from the bottom of the artichoke.
  3. Using a large knife, cut off the bottom of the stem and the top ⅓ of each artichoke. 
  4. Using scissors or kitchen shears, snip the pointy end off of each leaf (if you’re not using globe artichokes, which have rounded leaf tips). Then, slice each artichoke in half. 
  5. Remove the fuzzy choke in the middle of each artichoke half. To do this, use a spoon to scrape out the fuzzy parts, leaving the leaves and heart intact. Rub all cut sides of the artichoke with the quartered lemon pieces to prevent browning.
  6. Drizzle the cut sides of the artichokes with olive oil, and rub the oil over the entire artichoke. Sprinkle with salt and pepper. 
  7. Place the artichokes, cut side down, into the basket of the air fryer. Air fry for 12-15 minutes total, flipping them over halfway. You’ll know the artichokes are done when a leaf can be easily pulled from the base of the artichoke and you can easily pierce the heart with the tip of a paring knife.
  8. While the artichokes cook, make the dip. In a bowl, combine the Greek yogurt, feta cheese, lemon juice and zest, olive oil, milk, garlic, dill, mint, salt, and pepper. Taste and adjust salt and pepper as needed. Refrigerate until ready to serve. Leftover dip may be stored in an airtight container in the refrigerator for up to 4 days.


To make this recipe dairy-free, vegan, and Whole30 compatible, make these changes: Replace the yogurt with a non-dairy yogurt, such as Kite Hill, Cocoyo, and Forager. Also, use your favorite unsweetened non-dairy milk and non-dairy feta cheese (or omit the cheese and add more salt to taste). 

Nutrition Information

  • Serving Size: 1 artichoke half and 2 tablespoons dip
  • Calories: 113
  • Fat: 5 g
  • (Sat Fat: 2 g)
  • Sodium: 315 mg
  • Carbohydrate: 13 g
  • (Fiber: 6 g
  • Sugar: 2 g)
  • Protein: 7 g
  • Cholesterol: 7 mg


© The Real Food Dietitians
Recipe By: Jessica Beacom