Crispy Artichoke Hearts with Horseradish Aioli

Crispy Artichoke Hearts with Horseradish Aioli
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Horseradish Aioli
  1. 1 tbsp horseradish (ground or sauce)
  2. 2 tbsp hain GK mayonnaise
  3. 1/8 tsp celtic sea salt
  4. 1 pinch black pepper (coarsely ground)
  5. 2 drops Worcestershire sauce
  6. 1 tsp lemon juice (freshly squeezed)
Crispy Artichoke Hearts
  1. 3 cups frozen artichoke hearts (1-12 ounce bag)
  2. 2 tbsp olive oil
  3. 1/2 tsp celtic sea salt
  4. 1/4 tsp black pepper (coarsely ground)
  5. 1 tbsp lemon juice (freshly squeezed)
  1. Preheat oven to 425 degrees F, line cookie sheet with parchment paper.
  2. Combine all ingredients for Horseradish Aioli and mix well. Chill in the refrigerator until ready to serve.
  3. Cut open the bag of frozen artichoke hearts; drizzle in olive oil and lemon juice, shake to coat hearts well. Sprinkle with seasoned salt and black pepper, tossing again to mix.
  4. Arrange seasoned artichoke hearts in a single layer on a parchment lined cookie sheet and bake in the middle of the oven at 425 for 25 minutes, stirring several times during baking, until lightly brown.
  5. Remove from oven; hearts will crisp up further as they cool. Transfer to a plate and serve with chilled horseradish aioli as a dip.
Risa Groux Nutrition