I just love making healthy snack-type recipes, especially during summer when we do spend more time chilling in the garden while enjoying some lighter meals and huge salads. These crispy artichoke hearts bites are light, they have a nice texture thanks to the marinated artichoke hearts. I used some vegan Worcester sauce to flavor it and corn crumbs help to make the breading crispy when baking.
I chopped all the ingredients real fine but when combined I also pulsed the mixture a few times in my small food processor to make it stick together a little easier. I used chickpea flour as binding agent in these Crispy Artichoke Hearts Bites and also a shallot, bell pepper, celery to add texture and flavor. You find the complete printable recipe below this post.
I found these corn crumbs at our grocery store, it is gorgeous yellow and makes these bites look so much prettier than regular breadcrumbs. They also get nice and crispy when baking. You can of course use any breadcrumb you like, even crushed corn flakes would work.
I oven baked ours to make them lighter and oil free. I am so happy with these baking sheets! I have been using them for a while now and they work just great. PBA free and so easy to clean!
I love to serve them with ketchup, we got a sugar free one at our store, I add some stevia or maple syrup to it to make it a bit sweeter. A vegan mayo would also be nice but I really love this new sauce I made with cooked cauliflower and cashews. The recipe is also below this post.
If you would like to save this recipe you can print it or pin the picture below to your Pinterest board,
Delicious crispy and light snack bites with a low fat dip.
- 1 can artichoke hearts in water, rinsed, chopped finely mine were marinated
- 2 medium sticks of celery diced finely
- 1/4 cup chickpea flour
- 1 tsp. lemon juice
- 1/2 orange bell pepper diced very small
- 1 tsp. Worcestershire sauce
- 1 medium shallot diced finely
- 1 cup corn or other crumbs of choice for coating
- 1/2 cup plant based milk if needed
- salt and pepper to taste
- 1/4 cup cashews, soaked for 4 hours
- 1 small head of cauliflower steamed till soft
- 1 tsp. apple cider vinegar
- 2 tsp. finely chopped pasrley
- 2 tsp. finely chopped dill
- 1 tsp. horseradish, optional but delicious
- 2 tsp. onion powder
- 2 to 4 tbsp. water, to make the blending easier
- salt and pepper to taste
Mix all the ingredients for the artichoke bites except for the crumbs and plant based milk. Season to taste. I pulsed it in a food processor for a couple of seconds to make it slightly finer than it was chopped by hand. It tends to be easier to shape when there are no big chunks in the mixture.
If too sticky add an extra tbsp. of flour but don't make it too dry just enough so it is easier to make balls out of it.
I took about 2 Tbsp. of the mixture per ball, paddies are a bit easier to form. Be sure to flour your hands to make it less sticky.
I double coated these, first in the crumbs, then a little plant based milk and one more time in the crumbs.
Bake in a preheated oven on 375F/180C for about 20 to 25 minutes, turn half way, until crispy and golden.
Serve with dips! Keep in the fridge for up to 3 days.
Blend the soaked cashews, steamed cauliflower, horseradish, onion powder, apple cider vinegar and water until creamy. Season to taste with salt and pepper.
Fold in the chopped herbs.
Keep in the fridge for up to 3 days. This will make a nice amount of dip which you can use on veggies, crudites and sandwiches.
You can of course easily double or triple the recipe of the crispy Artichoke Bites to feed a bigger crowd!