Ingredients

1 can quartered artichoke hearts

1/4 cup olive oil
1/2 tsp garlic salt

handful of corn tortilla chips (~8-10 large chips)
1/4 cup almond flour
1 tbsp nutritional yeast
1 tsp dried parsley
1/2 tsp salt (or garlic salt)

Method

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Drain artichokes from can liquid, then pat dry with paper towel. Set aside.
3. In a small bowl, combine olive oil and garlic salt. Set aside.
4. Add corn chips, almond flour, nutritional yeast, dried parsley and salt to a blender and blend until it forms a uniform crumb. Place this mixture in a bowl.
5. Dip dried artichoke heart quarters into olive oil mixture to coat in oil. Allow excess oil to drip off, then place in corn chip crumb mixture. Coat the artichoke in the mixture then place onto lined baking sheet. You will need to do this 1-4 at a time so that you get all of the artichokes evenly coated.
6. Place into the preheated oven for 18 minutes, flipping halfway through the cooking time. Allow to cool slightly before eating.

Notes:

1. Serve as a side dish for lunch/dinner, or as a snack/appetizer with dip. I love having these with my homemade Roasted Red Pepper Hummus and/or Vegan Cashew Tzatziki!