hobnobmag recipe artichoke hearts and lemon horseradish dip

Recipe

Crispy Artichoke Hearts with Lemon-Horseradish Sauce

These make a light, zingy snack. With the mix of the lemon and horseradish, and slight creaminess from the coconut yogurt, the flavors mesh perfectly with the artichoke hearts. With artichoke hearts quartered, they make a dainty bite, for something a little more substantial, buy whole artichokes and halve them.

MAKES ABOUT 40 BITES

PREHEAT OVEN TO 425º F… CRISP THE ARTICHOKE HEARTS

2 cans artichoke hearts, quartered

2 TB olive oil

1/4 tsp salt

1/8 tsp pepper

juice from 1/2 lemon

Place artichoke hearts on a paper towel leafy side down to get rid of excess moisture. Then move a bowl, toss together all ingredients. Space artichokes evenly across a parchment-lined baking sheet, leafy side up. Roast 30 -35 min, till tips turn brown.

hobnobmag recipe artichoke hearts and lemon horseradish dip

MAKE THE VINAIGRETTE

1/4 CUP white wine vinegar

1 TB horseradish

1 TB Dijon mustard

1 clove garlic, squeezed in a garlic press

1/4 tsp salt

1/2 tsp pepper

1 tsp lemon zest

2 TB coconut milk yogurt

1/4 CUP olive oil

garnish: 1 TB parsley, minced

In a small bowl, whisk together all ingredients, except oil, then add in a little at a time. Drizzle over warm artichoke hearts, sprinkle parsley.