Crispy Artichoke Hearts Bites
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Crispy Artichoke Hearts Bites & Cauliflower Dip

Delicious crispy and light snack bites with a low fat dip.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Cuisine: Mediterranean
Servings: 2 portions
Author: Tina

Ingredients

Crispy Artichoke Hearts Bites

  • 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

Cauliflower Ranch Dip, low fat

  • 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

Instructions

Crispy Artichoke Hearts Bites

  • 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. 

Cauliflower Ranch Dip ( low fat )

  • 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. 

Notes

You can of course easily double or triple the recipe of the crispy Artichoke Bites to feed a bigger crowd!