With the mix of the lemon and horseradish, and slight creaminess from the coconut yogurt, the flavors mesh perfectly with the crispy artichoke hearts, which have been roasted in the oven. These make a light, zingy paleo snack. Using quartered artichoke hearts, allows for a dainty bite for party goers, for something a little more substantial, buy a can of whole artichokes and halve them. I created this recipe to serve all Paleo party food, you can see the other recipes here.
MAKES ABOUT 40 BITES
PREHEAT OVEN TO 425º F… CRISP THE ARTICHOKE HEARTS
2 cans artichoke hearts (14 oz), quartered
2 TB olive oil
1/4 tsp salt
1/8 tsp pepper
juice from 1/2 lemon
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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.
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
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1/4 CUP olive oil
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garnish: 1 TB parsley, minced
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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.
Want more paleo party recipes? See them in our theme 21 Purely Paleo
