Recipe Idea: Walnut Crusted Artichokes (Vegan)
Hi. It’s Lois in the kitchen at Recipe Idea Shop. Over the weekend, I planned to make Walnut Crusted Artichoke Hearts, but I didn’t have enough time to do it. So I made it tonight for supper. I’ve made the recipe previously, and it is SO good. Don and I both love these Walnut Crusted Artichokes. Artichokes are delicious just about any way you make them!
This vegan/vegetarian recipe (modified just a little) comes from Robin Robertson’s Vegan Planet (The Harvard Common Press, 2014). Great cookbook. I have three of Robertson’s cookbooks, and they all have amazing recipes. She is one of my favorite cookbook authors.
For this recipe, you can use canned artichokes, marinated artichokes or frozen artichokes. The combination of the tangy artichokes and the walnut breading is terrific. I make them for special occasions.
Speaking of special days, yesterday was my birthday. I have always loved my birthday. In my family, birthdays are a bigger deal than any other holiday. I love all the special attention. Generally, Don either makes me a delectable dinner (he calls it supper since he’s from the South) or takes me out for my special meal. This year—in just a few days—we are going to Costa Rica to celebrate, get warm and enjoy some delightful Costa Rican food.
In Costa Rica, it’s easy to get wholesome, fresh, flavorful food. There’s pineapple, limes, rice and beans, and fresh fish, all readily available. We rented a place with a kitchen, so we will pick up some fresh ingredients and cook to our heart’s content. Generally, while on vacation, we eat out once or twice to sample the local fares. That’s the plan this year, too. And I’m really looking forward to some fresh-caught, whole fried snapper (my favorite, so far).
Many of our meals will be vegetarian, though. For health reasons, I have been trying to eat less meat and more fruits and vegetables. When our kids and grandkids come to visit, that’s not usually possible since they turn their noses up at many vegetables and hate to try new things. It makes me feel like the evil grandmother who only cooks disgusting foods. So I frequently stick to simple chicken, pork or beef, paired with potatoes or rice, and broccoli or green beans. Oh! How I would love it if everyone would be more food adventurous!
- ½ cup toasted walnut pieces
- ½ cup plain unsweetened almond milk
- 3 tablespoons gluten-free flour
- 2 tablespoons corn starch
- 1-2 teaspoons very fine lemon zest
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup canola oil for frying
- 1 can artichoke hearts (well drained and quartered)
- Lemon wedges, to serve
- In a small food processor, chop the walnuts until finely ground. Stop before they look "wet" or you will have walnut butter!
- Add the almond milk, flour, corn starch, lemon zest, salt and pepper and process until quite smooth. It will be thick.
- Transfer to a shallow bowl.
- Dredge the artichoke hearts in the walnut mixture until well coated.
- Heat the canola oil in a skillet and fry the coated artichokes until nicely browned on both sides, turning once (about 3-5 minutes a side).
- After cooking, drain the coated artichokes on a paper towel to absorb any excess oil.
- Serve hot with lemon wedges.