Herbed Tahini Artichoke Bottoms 🌱

I really love artichokes but they are a pain to prepare for a small prize, so I was thrilled to discover canned artichoke bottoms at the grocery store!

Since I’m on a tahini trip right now, my first impulse was to roast these in the oven and to drizzle them with my favorite pesto tahini from Seeds of Collaboration and fresh herbs from my local hydroponic farmer πŸ‘©πŸ»β€πŸŒΎ

Seeds of Collaboration makes the creamiest tahini in my opinion, and you can save 20% using code cure.eated at checkout. Alternatively, Thrive Market also makes a yummy tahini.

Making this delicious side dish is simple, you only need:

1 can of artichoke bottoms

A heat stable fat for baking, I chose macadamia oil

Flaked sea salt and pepper πŸ§‚

Pesto Tahini for Drizzling 🌿

Fresh chopped herbs, I chose parsley and chives🌿

How to:

Preheat the oven to 350Β°F

Open the can of artichokes and drain the liquid. Place them onto the oven safe dish.

Coat them with a heat stable fat and season them with salt and pepper πŸ§‚

Make for about 10-15 minutes, or until crispy. Throw on some herbs and drizzle with ghee and tahini, and serve immediately 🀩

This works well as an appetizer or as a side with your favorite main course! I love them with air-fried shrimp, leg of lamb steak, or with my favorite egg cake if I don’t have enough time to cook meat/seafood!

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