This appetizer is so easy and delicious! It also makes a great veggie side dish.
What You’ll Need:
2 cans quartered artichokes, drained and dried
1/3 cup olive oil
1 teaspoon garlic, minced or 1 teaspoon granulated garlic
2 teaspoon dried Italian herb
1/2 teaspoon salt
1/4 teaspoon crushed black pepper or red chili flakes
2 tablespoons grated Parmesan
1/2 cup Greek yogurt or Labneh cheese (optional)
1 teaspoon lemon zest
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
What to Do:
Preheat oven to 400°. Placed drained and dried artichoke quarters on baking sheet.
In a small mixing bowl, mix olive oil with fresh garlic, Italian herbs salt and pepper.
Generously brush artichoke quarters with olive oil mixture. Generously sprinkle with grated Parmesan. Roast 15 to 20 minutes until artichoke quarters are crispy.
In a small bowl, mix Labneh cheese or Greek yogurt with lemon zest, granulated garlic, salt and pepper or any herbs you would like. Place crispy artichokes on a platter with a bowl of the dip and enjoy.
Serves 6
