Walnut Crusted Artichokes Recipe
Sautéed walnut crusted artichokes
Servings: 4
Calories: 366kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 366kcal | Carbohydrates: 15g | Protein: 4g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 708mg | Potassium: 67mg | Fiber: 4g | Sugar: 2g | Vitamin A: 994IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 1mg