Crunchy artichokes with creamy lemon dip
1. 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-red-chili flakes in a small bowl.
2. 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.
3. Bake in centre of oven until panko is lightly golden, about 15 min, flipping halfway through.
4. Stir 1/2 cup sour cream with 1 tbsp lemon zest and 1 tbsp lemon juice in a small bowl.
Minty gin and 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.
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