This may be the single most delicious, tasty, flavor-packed, kinda maybe definitely the best ever recipe I have ever made.
Let me back up that bold claim by saying that this recipe might not be for everyone, but my artichoke loving, appetizer craving, aioli dunking friends out there will agree with me on this one: what could be better than a salty and tender artichoke coated in crispy crunchy baked-but-tastes-like-fried breadcrumb coating, and then dunked in a smoky lemony sauce?
These Gluten Free Baked Artichokes are right up there with puppies, fresh cut flowers, and really really good dark chocolate.
When this recipe was in the testing phase, my family dutifully stepped in as my guinea pigs. I made these Gluten Free Baked Artichokes for Christmas and learned a few things:
1) They disappear very quickly; make a double batch,
2) good gluten free breadcrumbs are hard to find (more on this in a moment) and
3) letting the aioli sit in the fridge overnight blooms the flavors and makes things extra extra delicious!
The world of gluten free breadcrumbs is a sad place, but there are a few shining stars among the hard-as-rock tasteless alternatives. My favorite is this brand of gluten-free panko. They are light, crispy, turn golden brown, and are made without any strange ingredients. Win, win, win.
Second best goes to making your own. This adds a few steps to the recipe, but it is worth it for the perfect crispy crunchy coating. Take your favorite gluten-free bread, tear it up into chunks and lay them out on a baking sheet. Place them in a 350 degree oven until they are dry as the dessert. Once they have cooled, chop them up in a food processor until you have breadcrumbs. Pat yourself on the back and proceed with the rest of the recipe.
- 2 14oz. cans water packed artichoke hearts, drained
- 3/4 cup garbanzo bean flour
- 1 cup unsweetened almond milk
- 2 tablespoons Dijon mustard
- 1 1/2 cups gluten free panko breadcrumbs
- 2 tablespoons Old Bay seasoning
- 1 tablespoon salt divided
- 1 tablespoon garlic powder divided
- Avocado oil
- 1 cup vegan mayonnaise or other mayonnaise
- 1 tablespoon smoked paprika
- Zest of one lemon
- 2 teaspoons lemon juice
- 1 clove garlic minced
- Preheat the oven to 450 degrees.
- First, Prep your breading station: Whisk the garbanzo bean flour, 1 teaspoon salt, and 1 teaspoon garlic powder in a bowl. In a second bowl, whisk together the almond milk, Dijon mustard, and 1 teaspoon salt. In a third bowl, whisk the breadcrumbs, Old Bay, 1 teaspoon salt, and 2 teaspoons garlic powder.
- Take one artichoke heart and coat it in the garbanzo bean flour. Dunk it into the almond milk and then into the breadcrumbs. Roll the artichoke in the breadcrumbs to coat. Place it on a baking tray. Repeat with the remaining artichokes.
- Once the artichokes are lined up on the baking sheet, pour avocado oil over each artichoke. You want to use lots of oil to prevent them from sticking and to get a golden brown crust. The sheet pan should have a layer of oil on the bottom by the time you are done. Give the pan a shake to evenly distribute the oil. Bake for 20 minutes, or until golden brown.
- While the artichokes are baking, whisk together all of the aioli ingredients.
- Once the artichokes are finished, transfer them to a serving tray in a single layer and serve with the sauce.