Crunchy artichokes with a spicy and creamy dip are the perfect snack during game nights or movie nights!
2 cups marinated artichokes, drained well
BATTER (mix thoroughly with fork in bowl):
1/2 cup flour plus water to create thick batter
1 tsp each dried basil and oregano
3/4 tsp salt
1/2 tsp garlic powder
seasoned vegan panko breadcrumbs (1 to 1 1/4 cups)
CHIPOTLE DIP (whisk to combine):
2 tbsp each vegan mayo and vegan sour cream
juice of half a lemon
1/4 to 1/2 tsp garlic powder to taste
1 chipotle pepper in adobo sauce (drained) minced
1/2 tsp sriracha
1 tsp agave
a dash of salt and pepper
Gently lay drained artichokes on towel and gently pat to remove excess liquid. On a large plate or bowl, pour the panko for later dipping. Using fork or hands, dip an artichoke into batter to coat completely, then press gently into panko.
Meanwhile, heat oil in a medium sauce pan (about 1/2 cm depth of oil). You'll fry around 3 or 4 at a time. Once oil is hot (test by dropping some panko in and it will fry), drop artichokes into oil super carefully away from you to prevent splashing. When lightly browned (about 10 to 20 seconds), flip over to brown other side. Place on a paper towel or kitchen towel to cool while you fry the rest.
Janet is a long-time foodie and working mom, who is obsessed with creating simple, flavor-packed plant-based dishes that both vegans and non-vegans will love. Starting in 2017, Janet decided to turn my love of food and cooking into something she could share with the world through her blog and social pages.
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