Crispy Parmesan Artichoke Snacks
INGREDIENTS
- Cooking Oil Spray
- 2 (16 ounce) jars Reese’s Marinated Artichoke Hearts, drained and patted dry
- Freshly grated parmesan
- Mix together Follow your heart’s vegan parmesan, and drizzles of Miyoko’s liquid mozzarella.
- 1 cup mayo (for plant-based version use vegan mayo)
- Freshly squeezed lemon juice, to taste
- 1 teaspoon Dill
- 2 tablespoons Reese’s Capers, drained and minced
- Salt and pepper, to taste
DESCRIPTION
Can’t stop at just one? Neither can we! Try out our Fried Parmesan Artichokes for the ultimate snack. Pair them with our zesty Lemon Caper Mayo for a dipping experience you won’t forget!
DIRECTIONS
- Preheat your oven to 400°F.
- Lightly spray a baking sheet with oil. On the baking sheet, add ½ to 1 teaspoon of grated parmesan in piles all over the sheet pan per artichoke, roughly 30 total. Place the Reese’s patted dry Marinated Artichoke Hearts cut side down on top of the parmesan and transfer to the oven for -810 minutes or until the parmesan is golden brown and crispy. When using plant-based cheese, make sure to bake them on a lower rack!
- While the artichokes bake, make your lemon caper mayo by adding all of the ingredients to a small bowl and whisk to combine.
- Serve on a platter with the lemon caper mayo for dipping and enjoy!