Crispy Artichoke Hearts with Quick Caper Aioli
This coming Sunday the culmination of a half year of American football season will come to a close when two teams battle it out in the Super Bowl. (And yes, I looked it up; a football season is exactly 26 weeks long.)
While not a football fan especially, I am a huge fan of San Francisco and our beloved 49ers will be fighting for the title of Super Bowl Champion. I also happen to be a fan of any event where food plays a prominent role.
While planning a menu of snacks for this occasion, I thought it only fitting to include a gluten free recipe which gives a nod to the San Francisco Bay area. I figure Crispy Artichoke Hearts should do it. Just south of San Francisco is Monterey; the artichoke capitol of the world.
These artichoke hearts are baked, not fried – while I love fried artichoke hearts, they require standing over a stove carefully watching making sure they are cooked perfectly. Not ideal when trying to watch the game and prepare snacks at the same time.
You can prepare these ahead, pop them into the oven a bit before serving and then all you have to do is put them on platter and allow them to be devoured.
The coating is a combination of gluten free panko style bread crumbs, Parmesan cheese and Italian seasoning; crispy, crunchy and delicious. Serve these with a quick caper aioli; sophisticated yet dead simple dipping sauce. (To adapt this recipe to dairy free, just swap out nutritional yeast for the Parmesan and omit the salt.)
If you are rooting for San Francisco to take the title this Sunday, I’m with you! If not, then I hope you enjoy the game (and these snacks) anyway.
At the risk of alienating half the country, may I just say “Go Niners!”
- Gluten free non-stick cooking spray
- 2 (14 ounce) cans quartered artichoke hearts
- 2 large eggs
- 1 cup Kinnikinnick gluten free panko style bread crumbs
- ½ cup grated Parmesan cheese or nutritional yeast for dairy free
- 1 teaspoon Italian seasoning
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic peeled and grated or finely minced
- 1/3 cup mayonnaise
- ½ lemon – juice and finely grated zest
- 1 garlic clove grated or finely minced
- 1 tablespoon capers drained
Preheat oven to 375 degrees. Spray two baking sheets generously with cooking spray.
Drain the artichoke hearts and dry with paper towels. Beat the eggs in a medium mixing bowl. Combine the bread crumbs, Parmesan cheese, Italian seasoning, salt, pepper, and garlic in a mixing bowl.
Dip the artichoke hearts (one by one) into the egg and then drop into the bread crumb mixture. Coat the hearts well with the breadcrumb mixture then lay on the prepared baking sheets. Spray the artichoke hearts with some cooking spray and bake for 25 – 30 minutes, flipping the hearts over once halfway through baking. Serve hot.
Stir all the ingredients together, place in a small serving bowl and refrigerate until serving time.
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