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Walnut Crusted Artichokes
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4
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
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In a small food processor, chop the walnuts until finely ground. Stop before they look "wet" or you will have walnut butter!
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Add the almond milk, flour, corn starch, lemon zest, salt and pepper and process until quite smooth. It will be thick.
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Transfer to a shallow bowl.
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Dredge the artichoke hearts in the walnut mixture until well coated.
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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).
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After cooking, drain the coated artichokes on a paper towel to absorb any excess oil.
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Serve hot with lemon wedges.