Vanessa here, back again with another recipe.
My boyfriend made a grocery run for us the other day (he wore a mask and kept his distance!) and while in the frozen vegetable area, he said all of the “good veggies” had been taken, but there was a shelf of totally untouched frozen artichoke hearts. He reluctantly grabbed two bags, figuring I could come up with some way to used them. Little did he know I LOVE artichoke hearts, and was ecstatic to see them in the grocery bag.
Fresh, whole artichokes are rather difficult to work with, so this is one of the few veggies that I always buy frozen. If you are feeling adventurous, go for the fresh, whole version. But this recipe is short and sweet.
Take a bag of frozen artichoke hearts and place them in a casserole dish or sheet pan that is big enough for the artichoke hearts to lay in a single layer. We used a Whole Foods store brand bag. There was about two cups of the hearts in this bag, but realistically, you can use however much you want. I personally would have used both bags we had if we were not trying to limit our need to go to the grocery store.
Add a *light* coating of a high heat, clean oil such as coconut oil or avocado oil and toss the hearts. You want the smallest amount of glisten on all of the artichoke hearts. This will help with the browning.
In a separate bowl, mix together gluten free flour (the nuttier the better, I used cassava flour), non-dairy shredded cheese, dried herbs (I prefer oregano, but whatever you have in your cabinet should work), salt, pepper, garlic (fresh or powdered), and paprika. The measurements depend a lot on how much artichoke hearts you use. With my two cups of hearts, I used approximately 1 cup cassava flour, 1/2 cup non-dairy cheese, 1 tbsp dried oregano, and 1 tsp of the other spices. However, you are going to want to use just enough of this mixture to lightly coat the hearts. You are not trying to create a batter, but rather a light textured coating.
Once you have your coating completed, shake it over your lightly oiled artichoke hearts and toss/mix/stir to combined. Make sure all of the hearts are *lightly* coated. I usually sprinkle a little extra non-dairy cheese and salt over the top of the hearts, but that is optional.
You are going to bake the artichoke hearts at 350F for 15-20 minutes, or until they are light browned. You want them to have a very light crunch on the exterior, yet soft and leafy in the inside. Once they are done, I recommend squeezing half a lemon over the top of them. This adds a layer of bright and fresh taste to your frozen veggies!
These are great on their own, but also go really well with a marinara sauce. And if you have an air fryer, you can do the exact same recipe, except in the air fryer instead of the oven.
If you try this recipe, I would LOVE to know how it turns out for you, especially if this if your first time cooking or trying artichoke hearts.
Stay safe and stay healthy!