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.

Crispy Artichokes & Lemon Dip

Marla Hingley

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 24

Ingredients

  

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• ½ cup GF panko crumbs
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes
• 398 ml canned artichokes hearts drained
• 2 Tbsp olive oil
• Salt and pepper

Sauce

• ½ cup sour cream or cashew cream
• 1 Tbsp lemon juice
• 1 Tbsp lemon zest

Instructions

 

• Place the panko, herbs and pepper flakes in a shallow dish and mix well. Set aside.
• Cut the artichokes in half, and gently toss with oil and a sprinkle of salt and pepper.
• 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.
• For the sauce, combine all ingredients into a dish and blend until smooth. Season to taste with salt and pepper.

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