With the mix of the lemon and horseradish, and slight creaminess from the coconut yogurt, the flavors mesh perfectly with the artichoke hearts. These make a light, zingy paleo snack.
With artichoke hearts quartered, they make a dainty bite for party goers, 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 (14 oz), 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.
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.
Want more paleo party recipes? See them in our theme 21 Purely Paleo