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

Marla Hingley
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 24


  • 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


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


  • 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.
Tried this recipe?Let us know how it was!


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One Comment

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

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