Crispy Roasted Baby Artichokes make the perfect seasonal snack or appetizer. Shake on breading and seasonings and bake until crispy, recreating a restaurant favorite. Pair artichokes with a sweet-and-tangy lemon dipping sauce.
20m
PREP TIME
45m
COOK TIME
110
CALORIES
12
INGREDIENTS
Servings: 8 (2 pieces)
Ingredients
- Crispy Roasted Baby Artichokes
- 1 pound baby artichokes
- 2 tablespoons flour
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Paprika
- 1 teaspoon McCormick® Perfect Pinch® Lemon Pepper Seasoning
- 1 egg, lightly beaten
- 1/2 cup panko bread crumbs
- 2 tablespoons olive oil
- Lemon Dipping Sauce
- 1/4 cup light mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/4 teaspoon McCormick® Perfect Pinch® Lemon Pepper Seasoning
INSTRUCTIONS
- 1 Preheat oven to 400°F. For the Crispy Roasted Baby Artichokes, remove the tough outer leaves from each artichoke until leaves are light green. (This will take off quite a bit.) Cut off the top quarter of each artichoke. Place artichokes in medium saucepan. Cover with water. Bring to boil on medium heat. Reduce heat to low; simmer 5 to 10 minutes or until tender. Drain well and set aside to cool.
- 2 Meanwhile, for the Lemon Dipping Sauce, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
- 3 Mix flour, garlic, paprika and Seasoning in large resealable plastic bag. Add cooled artichokes; shake to coat well. Add egg to bag; shake to coat. Add panko to bag; shake to coat well. Spread artichokes on greased rimmed baking sheet. Drizzle artichokes with olive oil.
- 4 Bake 25 to 30 minutes or until golden brown. Serve artichokes with Lemon Dipping Sauce.
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