Crispy Artichokes & Lemon Dip
Ingredients
- 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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