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 Iβm 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 π©π»βπΎ
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 π§
Pesto Tahini for Drizzling πΏ
Fresh chopped herbs, I chose parsley and chivesπΏ
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 π§
Make for about 10-15 minutes, or until crispy. Throw on some herbs and drizzle with ghee and tahini, and serve immediately π€©
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 donβt have enough time to cook meat/seafood!