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Artichoke Recipes

Gluten and Dairy Free

Gluten and Dairy Free Canned Artichoke Recipes

1. Roasted Artichokes

  • 1 can of drained artichoke hearts, cut in half
  • Oil, salt, and pepper

Preheat oven to 400 degrees. Toss the cut artichoke hearts with a few tablespoons of oil, salt and pepper. Spread out onto a baking sheet. Don’t crowd them. Bake until golden brown. About 15 minutes.

2. Dairy Free Spinach Artichoke Dip

  • 1 can drained artichoke hearts
  • 1 cup fresh or frozen spinach
  • 5 tablespoons mayo
  • 1 tablespoon oil
  • Salt
  • Lemon Pepper
  • 1 teaspoon onion powder ( or use sautéed diced onion)
  • 1 teaspoon garlic powder

Combine all ingredients in your blender or food processor. Pulse until artichokes are broken down and all ingredients are blended well. Transfer to a baking dish and bake in a preheated oven at 375 degrees until golden brown on top; about 20 minutes. Top with a dairy free parm!

3. Bonus Recipe: Dairy Free Cream

  • 1 cup whole cashews
  • 1 tablespoon Nutritional Yeast (Not bread yeast!)
  • 2 tablespoons Almond Flour
  • Salt
  • Lemon Pepper

Combine all ingredients in a food processor or food chopper and pulse until completely combined and cashews have broken down. Go ahead and taste it at this point. Pulse until you have a nice finely ground soft consistency. It tastes just like parm!

Use to sprinkle on top of any dish you would normally use parmesan cheese on.

This dip is also good to use with stuffed chicken breast and sprinkle the parm on top of the chicken before serving.

Optional: Use a little bit of chicken broth to thin the sauce out in a saucepan and pour it over the chicken.

4. Cold Plate

Canned artichokes are delicious on a cold plate. Build your plate with chicken salad, olives, carrots and celery, bursted green beans or asparagus (room temperature), radishes, and artichokes. Top with a nice Italian dressing.

5. Nightshade Free Enchilada Sauce

Gluten free, dairy free, and nightshade free version of a mild enchilada sauce. Pour over your chicken burritos or use as a dip for Tostitos.

  • 1 can drained artichokes.
  • ¼ cup dill pickle slices chopped up. Like chopped pepperoncini’s or canned green chili’s. (Do not substitute dill relish)
  • 1 teaspoon salt
  • 1 tablespoon course black pepper
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • Up to a cup chicken broth

Puree the drained artichokes in your blender with half cup broth. Transfer to a skillet. Add the seasoning and the sliced/chopped pickles. Let this simmer on med/low heat about 20 minutes. If this is too thick, add more chicken broth. Taste and adjust your seasonings. Pour over prepared chicken enchiladas or chicken tortillas and bake on 375 for about 30 minutes.

Sliced avocado is a nice touch. Add to the top before serving. If you have someone at the table who likes some heat be sure to make crushed red pepper and maybe some sliced jalapeños available!

6. White Pizza Sauce

  • 1 can drained artichokes
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1 teaspoon oil
  • Salt and pepper

Puree all of the ingredients in a blender until smooth. Spread onto your gluten free pizza crust. Add your toppings and bake as per the directions for your pizza.

7. Dairy Free “Ricotta” Lasagna Filling

This would take the place of the cheesy filling normally used in lasagna.

  • 1 can drained artichoke hearts
  • 1 tablespoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon oregano
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 tablespoons mayo
  • 1 tablespoon Nutritional Yeast

Puree in a blender until nice and smooth. Be sure the artichokes have all broken down. Taste. Should have a ricotta cheesy taste to it. Use as you normally would in the layers of your lasagna.

Artichokes are a great addition to pizza, pasta, cold salads and more.

Sautéed artichokes are great with chicken. Brown your chicken breast on both sides. When you turn them to the second side add ¼ cup white wine or water. Remove chicken from the pan and put in a 375 oven for 20 minutes. Using the skillet you browned the chicken in, place your artichoke hearts, preferably cut in half. Sauté until heated through. Add some sliced garlic and mushrooms too!

By Paula C. Henderson

Find other gluten and dairy free recipes by Paula here on Vocal Feast! Paula has written several cookbooks that can be found on Amazon.

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