Crispy Parmesan Artichoke Hearts with Lemon-dill Buttery Yog

• portioner: 15 oz can
• total tid: 20 minutes

Ingredienser

For the artichokes:

1 15-oz can whole artichoke hearts

1 egg, beaten

1 cup shredded Parmesan cheese

1/2 tsp dried oregano

1/4 tsp salt

Pepper

For the dip:

1 cup unsweetened Greek yogurt

2 tbsp salted butter, slightly melted

2 tsp lemon juice

1/2 tsp lemon zest

1/4 tsp salt

2 tbsp fresh chopped dill

1 tsp honey

Pepper to taste

Vejledning

Preheat the oven to 425. 2️⃣Drain the artichokes and pat them dry. 3️⃣Mix together the Parmesan cheese, oregano, salt and pepper in a medium bowl. 4️⃣Place 2 tbsp butter onto a large sheet pan, then place it into the oven for 2-3 minutes until the butter is melted. Remove the sheet pan and spread the butter. 5️⃣Use a fork to gently press down the leaf side of the artichoke hearts, and one at a time dip the bottoms into the egg and then into the Parmesan. Place the sheet pan in the oven for 14-16 minutes. The edges of the Parmesan should be golden and crisp. Let them sit for a few minutes, then gently lift them using a spatula. 6️⃣While the artichokes roast, make the dip. Add the yogurt and butter to a small bowl and whisk together. Add the lemon juice, lemon zest, salt, dill, honey and pepper and whisk until smooth. 7️⃣Serve the artichokes with the dip.

Notater

The ultimate crispy bites with the most delicious lemon-dill yogurt dip with a buttery twist!