Crispy Artichoke Hearts with Vegan Horseradish Aioli

IMG_2220     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!


Serves 2 to 4 as appetizers.

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

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.
IMG_2218  These were the only frozen artichoke hearts I could find, but the original recipe calls for a 12-ounce bag.

Vegan Remoulade Sauce Dressing for Vegetables

This remoulade sauce dressing is so luscious that you’ll want to eat it with a spoon.  It can be used also as a dipping sauce, and is superb on steamed artichokes, steamed asparagus, slices of ripe garden tomatoes, and is amazing on Mock Crab Cakes as a vegan tartar sauce.  I use only Vegenaise mayo for this, the most delicious mayonnaise I have ever found.  I adapted this recipe from a cookbook called The Vegan Table by Colleen Patrick-Goudreau.  Vegenaise can be found at any health food store.  As an added bonus, here’s a great little video on cooking artichokes.

Vegan Remoulade Sauce,  Dressing for Vegetables, Vegan Crab Cakes, etc.

1.5 C Vegenaise mayonnaise
2 teaspoons Dijon mustard
3 T minced capers
2 T Lemon juice (no more or it will be too watery)
1/4 t salt
1/4 cayenne pepper

Mix all and chill.  Garnish with some lemon zest or a whole caper if desired.  Note:  If only for two people, this is easily halved.