Something light and easy for summer entertaining, this vegan appetizer packs a lot of flavors in its small bites. Lemon, herbs, and a touch of sour cream bring it all together. I found myself loving the flavors in the dip and think it could work well in many dishes. Think about pairing it with all sorts of things: pouring it over broiled fish, tossed as a salad dressing, or dousing string beans with slivered almonds.
Hints of oregano and thyme in the breading of the artichokes allude to the tastes of Greece. Check out our other recipes from the Greek party theme, if you like that idea, we have a whole menu of Greek dishes that you can serve at a party to great applause.
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
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Whisk ingredients together.
PREHEAT OVEN 375ºF…MAKE THE ARTICHOKES
2 cans artichoke hearts (14 oz), quartered
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2 eggs, beaten
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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
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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
