Baked Artichoke Hearts with Dipping Sauce
These crispy Baked Artichoke Hearts with Dipping Sauce are golden, cheesy and completely irresistible.
Servings 6
Ingredients
For the Artichokes
- 28 ounces whole artichoke hearts, cut in half
- ½ cup grated parmesan cheese
- ¼ cup almond flour
- 2 tablespoons olive oil
- ½ teaspoon garlic salt
For the Dipping Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 cloves garlic, grated
- ½ teaspoon dijon mustard
- Juice of ½ lemon
- zest of 1 lemon
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425°F.
To Make the Dipping Sauce
- Add the dipping sauce ingredients in a mixing bowl.
- Whisk until well combined, then set aside to allow the flavors to meld.
To Make the Artichokes
- Drain, rinse, cut in half and pat dry the artichoke hearts (if you are using whole artichokes).
- Spray both sides of the artichokes with olive oil.
- In a separate mixing bowl, add in the almond flour, parmesan cheese and garlic salt, then whisk to combine and break up any lumps.
- Take each artichoke heart and dip it into the breading mixture for a light coating.
- Add the breaded artichoke on a baking sheet lined with parchment paper and heavily spray them with olive oil.
- Bake for 25 minutes or until golden and crisp, then serve with the dipping sauce.
Recipe Notes
If you want them even crispier, instead of baking them you can fry them in a large skillet in some olive oil until golden.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Baked Artichoke Hearts with Dipping Sauce
Amount per Serving
Calories
206
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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