Crunchy artichoke with creamy lemon dip

Makes 4 Servings



1/2 cup
panko bread crumbs
398-mL can
1/2 cup
1 tbsp
1 tbsp


  • Preheat oven to 400F. Lightly spray a baking sheet with oil. Stir 1/2 cup panko with 1 tsp Italian seasoning and 1/4 tsp hot-redchili flakes in a small bowl.
  • Drain a 398-mL can of artichoke hearts. Pat dry with a paper towel, then quarter. Roll in panko mixture until coated, then lay on prepared baking sheet.
  • Bake in centre of oven until panko is lightly golden, about 15 min, flipping halfway through.
  • Stir 1/2 cup sour cream with 1 tbsp lemon zest and 1 tbsp lemon juice in a small bowl.

Minty gin & tonic:

Add 1/3 cup mint leaves to a tall glass. Top with ice. Add 2 tbsp gin and a small wedge of lemon. Top with tonic water.
Serves 1

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