Crispy Artichokes & Lemon Dip

Lemon and artichoke are two ingredients that go perfectly together. With a light crispy coating, these artichokes are a tasty bite-sized appy.


Half or quarter the artichokes, drizzle with a bit of oil, then coat in the crumb mixture pressing gently to fully adhere.


Using fresh lemon juice really does make a world of difference in flavor.CrispyArtichokes3

Crispy Artichokes & Lemon Dip
Prep time:
Cook time:
Total time:
Serves: 24
  • ½ cup GF panko crumbs
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes
  • 398ml canned artichokes hearts, drained
  • 2 Tbsp olive oil
  • Salt and pepper
  • ½ cup sour cream (or cashew cream)
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon zest
  1. Place the panko, herbs and pepper flakes in a shallow dish and mix well. Set aside.
  2. Cut the artichokes in half, and gently toss with oil and a sprinkle of salt and pepper.
  3. Roll each artichoke in the crumb mixture and place on a parchment lined baked sheet. Bake at 400°F for 15 minutes, flipping them halfway through cooking.
  4. For the sauce, combine all ingredients into a dish and blend until smooth. Season to taste with salt and pepper.



1 Comment

  1. This is certainly a very creative and new way to eat artichokes. Can’t wait to try it!

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