If you're curious how to make this delicious appetizer, read more.
1 large artichoke
1/3 cup raw almonds, slivered
1/3 cup pine nuts
1/3 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon cracked pepper
1/2 teaspoon coriander
1 teaspoon fresh lemon juice
2 tablespoons baked shallot crisps (make them ahead)
Dollop of sauerkraut
1 tablespoon vegenaise
1 tablespoon sauerkraut
1 teaspoon dijon mustard
1 tablespoon flax oil
- Rinse artichoke with cool water. Cut stem and tip from artichoke.
- In a medium pot, boil 1 to 2 cups of water and sea salt. Place artichoke face up on medium/high. Cover and steam for 35 to 40 minutes or until tender.
- Allow to cool and remove from pot onto a dish. Sprinkle nuts and shallot crisps. Top the center with a dollop of sauerkraut and dip sauce. Drizzle with flax oil. Sprinkle coriander.
- To make the dip sauce mix lemon juice, veganaise, mustard, pepper, and paprika. Add a dash of garlic salt. Serve and gently pull each thorn. Dip in sauce and enjoy a tasty treat of heaven.
Serves 1 to 2
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