- 1 (14 ounce) can quartered artichoke hearts in water, thoroughly drained
- ¼ teaspoon Italian seasoning
- ½ teaspoon salt, divided
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 1 pound baby or new potatoes - small ones halved, larger ones quartered
- ¼ cup mayonnaise
- 2 tablespoons pesto
- 1 teaspoons dijon mustard
- 3 tablespoons red onion, finely diced
- ¼ cup fresh basil leaves, coarsely chopped
Preheat the air fryer to 400°F. Pat artichoke hearts dry with a paper towel to remove any excess moisture.
Combine the artichoke hearts, Italian seasoning, half of the salt, pepper, and garlic powder in a bowl. Drizzle with the olive oil and toss to coat. Place into the air fryer basket.
Cook in the preheated air fryer for 4 minutes. Shake the basket and continue to cook until artichokes begin to brown and the edges are crispy, 3 to 4 minutes more. Remove the artichoke hearts to a large serving bowl; set aside.
Prepare the potatoes by tossing them in a bowl with the remaining olive oil and salt.
Add the potatoes to the air fryer basket (still set for 400°F) and cook for 15 minutes.
Meanwhile, prepare the pesto mayo by whisking together the mayonnaise, pesto, and mustard in a small bowl; set aside.
Once the air fryer is finished with its first 15 minutes, give the potatoes a shake. Set for another 15 minutes of cooking.
Spoon the potatoes into the bowl with the artichoke hearts. Add the diced red onions and fresh basil. Drizzle with the pesto mayo dressing and toss lightly. Serve immediately.
- Yields: 6-8 servings
- Preparation Time: 45 minutes