With three delicious dipping sauce recipes.
Ingredients:
4 Globe Artichokes
1 Cup Breadcrumbs
1/4 Cup Nutritional Yeast or Parm
1/4 Cup Parsley
1/4 Cup Green Onions
1/2 tsp. Salt
1/4 tsp. Oregano
1/4 tsp. Thyme
1/4 tsp. Black Pepper, ground
1/4 tsp. Red Pepper Flakes
1 Lemon, zest only
1 Garlic Clove, minced
Method:
Cut the stem off of the artichoke, flush with the bottom. Use a serrated knife to trim the top portion off of the artichoke and some scissors to trim the surrounding leaves. Use a spoon to remove the inner purple and yellow leaves as well as the furry choke. It reminds me of cleaning out a pumpkin, get in there and scoop it out with a little force.
Add the rest of the ingredients to a bowl and mix well. Separate the leaves and stuff the artichokes with the breadcrumb mixture. Place them in a soup pot and pour in 2 cups of water. Drizzle the artichokes with a little olive oil. Place the lid on and bring to a boil, then down to a simmer. Simmer for 45 minutes. Enjoy!
Yogurt Dill:
1/2 Cup Vegan Yogurt, plain
1 Tbsp. Dill
1 Garlic Clove, minced
Chipotle Mayo:
1/2 Cup Mayo
2 Tbsp. Chipotles in adobo, chopped
Garlic Aioli:
1/2 Cup Mayo
2 Tbsp. Lemon
1 Clove Garlic, minced
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