With a couple little tweaks, I veganized this quick and easy recipe from another site. Now it’s just as delicious, but also cholesterol-free and cruelty-free. You can have these in the oven in 5 minutes!
CRISPY ARTICHOKE HEARTS WITH VEGAN HORSERADISH AIOLI
Serves 2 to 4 as appetizers.
VEGAN HORSERADISH AIOLI
1 Tablespoon ground horseradish
2 Tablespoons Reduced Fat Vegenaise
1 teaspoon lemon juice
1/8 teaspoon fine sea salt
pinch black pepper
2 drops Worcestershire sauce
CRISPY ARTICHOKE HEARTS
9 to 12 ounces frozen artichoke hearts
2 Tablespoons olive oil
1 Tablespoon lemon juice
1/4 teaspoon black pepper
1/2 teaspoon fine sea salt
Preheat oven to 425 degrees Fahrenheit, and line a baking sheet with parchment paper. Combine all ingredients for Horseradish Aioli and mix well. Chill in refrigerator until ready to serve.
Toss frozen artichoke hearts with olive oil, lemon juice, salt and pepper, and arrange in a single layer on prepared baking sheet. Bake for 45 minutes, flipping once or twice during baking, until crispy on the edges. Remove from oven and serve with the aioli.
Notes: Kelchner’s Horse-Radish (the plain one is vegan), can sometimes be found in the seafood department of the grocery store, in a 6.5 oz. jar. I prefer Wizard brand Worcestershire sauce.
These were the only frozen artichoke hearts I could find, but the original recipe calls for a 12-ounce bag.