Vegan Love: Roasted Artichoke Hearts with Black Pepper-Lemon Dipping Sauce

Recipe

Vegan Love: Roasted Artichoke Hearts with Black Pepper-Lemon Dipping Sauce

Roasted and breaded artichoke hearts get treated to a lively dip—the flavors in this dipping sauce will knock your socks off. I found myself loving the excess and pairing it with all sorts of things: pouring it over fish and as a salad dressing for starters. Hints of oregano and thyme in the breading allude to the tastes of Greece.

MAKES 50 BITES

MAKE THE DIPPING SAUCE

zest of 1 lemon
juice from 2 lemons
2 TB brown sugar
2 cloves garlic, crushed in a garlic press
1 TB Tofutti Better Than Sour Cream
1/2 CUP EV olive oil
1/2 tsp dried oregano
1/2 tsp black pepper
1/2 tsp salt

Whisk ingredients together.

PREHEAT OVEN 375ºF…MAKE THE ARTICHOKES

2 cans artichoke hearts (14 oz), quartered


2 eggs, beaten

1/4 CUP nutritional yeast
1 CUP breadcrumbs
2 TB thyme, minced
1/2 TB dried oregano
1 tsp salt
1 tsp pepper
pinch of cayenne

Rinse artichokes, allow to dry on paper towels. Prepare dipping stations in two bowls: one with eggs, the other with dry ingredients combined. Drench each heart in the eggs then cover with the breadcrumbs and place on a parchment-lined baking sheet. Bake for 25-30 min, flipping halfway through.

See more recipes inspired by the flavors of Greece in 17 Greek Food & Wine