Ingredients

Serves 6 – 8 as an appetizer or snack

Crispy Artichoke Hearts

• Gluten-free, non-stick cooking spray
• 2 (14 oz.) cans of quartered artichoke hearts
• 2 large eggs
• 1 cup gluten-free panko-style bread crumbs
• ½ cup grated parmesan cheese (or nutritional yeast for dairy-free)
• 1 teaspoon Italian seasoning
• 1 ½ teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, peeled and grated or finely minced

Quick Caper Aioli

• 1/3 cup mayonnaise
• ½ lemon juice and finely-grated zest
• 1 garlic clove, grated or finely minced
• 1 Tablespoon capers, drained

Instructions

Crispy Artichoke Hearts

1. Preheat oven to 375°F. Spray two baking sheets generously with cooking spray.
2. Drain the artichoke hearts and dry with paper towels.
3. Beat the eggs in a medium mixing bowl.
4. In a separate mixing bowl, combine the bread crumbs, parmesan cheese, Italian seasoning, salt, pepper and garlic.
5. Dip the artichoke hearts (one by one) into the eggs and then drop into the bread crumb mixture. Coat the hearts well with the breadcrumb mixture, then lay on the prepared baking sheets.
6. Spray the artichoke hearts with some cooking spray and bake for 25 – 30 minutes, flipping the hearts over once halfway through baking. Serve hot.

Quick Caper Aioli

1. Stir all the ingredients together in a small serving bowl.
2. Refrigerate until serving time.