This artichoke recipe is gluten free, oil free, and vegan! It really doesn’t get much better than that, am I right?
To stick the breading on the artichokes, you need something to act as the glue. We chose to use vegan mayo. You can use any regular store bought vegan mayonnaise, but good vegan mayonnaise can be hard to find sometimes, so we made our own.
We used Minimalist Baker’s easy vegan mayo recipe here, but I would add the syrup a teaspoon at a time and taste it. The full tablespoon was a little too sweet for my taste, at least for this dish. If you aren’t vegan, you can use regular mayo as well.
For this recipe you do have to get a little messy, but I promise it’s worth the mess. When you dip the artichokes in the mayo and breadcrumbs, be sure both layers are very even. Your mayo layer shouldn’t be too thick. You just need enough for the breadcrumbs to stick.
You also don’t want the outer coating too thick. If it’s too heavy, the breadcrumbs will fall right off when you try to pick these up or it’ll crumble off during the baking process.
Keep your breading on your artichokes, not the floor,
Your favorite alternative chefs, K & T
Baked Breaded Artichoke Hearts
Ingredients
- 16 oz jar of artichoke hearts
- ½ cup vegan mayo
- ½ tsp kosher salt
- ¼ tsp paprika
- ¼ tsp black pepper
- ¾ cup Italian gluten free breadcrumbs
- 1 lemon
Instructions
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Preheat oven to 400 degrees F and line a baking tray with parchment paper.
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Drain artichoke hearts.
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Combine vegan mayonnaise, salt, paprika, and pepper together in a small bowl.
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Put breadcrumbs in a separate small bowl.
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Dip artichokes in the mayonnaise mixture, then coat with bread crumbs. Place on baking sheet and repeat with remaining artichoke hearts.
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Bake for 18 minutes, flipping halfway through.
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Serve with a wedge of lemon to squeeze on top before eating.