If there’s one thing Kim Kardashian and I have in common, it’s our
booties craving for artichokes during pregnancy. Or at least that’s what the internet tells me and it’s never been wrong before…
But seriously, before this baby started growing in me, I maybe ate artichokes once or twice per year. Now, I’m eating them like they’re going out of style. My favorite way to eat them lately has been on pizza and pasta, but I’ve also been known to stuff them in crescent rolls with cream cheese or just eat them out of the jar.
I’m not really sure why I’ve been craving artichokes so much during my second trimester, nor did I ever learn why I was guzzling sparkling grape juice during my first. The body and baby just know what they want and who am I to question that?
With artichokes, my best guess is that it has something to do with the natural folate and fiber found in the veggie. Folate helps with baby development and fiber helps ward off that pesky pregnancy symptom of constipation. Not that I really have to worry about that as a vegan, haha.
Regardless of why, I’ve been asking how, as in “how can I eat more and more of these ridiculously delicious plants?”
That’s when I came up with these. I used Frontier Co-op pizza seasoning to guide this recipe. Not an ad or sponsored or anything like that. I just genuinely love this seasoning mix.
Oven Baked Artichoke Hearts
- 1 can artichoke hearts in water, not oil, or you risk the breading not sticking
- 1/2 cup all purpose flour
- 1/4 tsp baking powder
- 1 pinch salt
- 1/2 cup water
- 6 tbsp panko breadcrumbs
- 1 tbsp Frontier Co-op Pizza Seasoning (or use alternative pizza seasoning listed below)
- 1 tbsp nutritional yeast
- 1 tsp granulated garlic
- marinara sauce for serving
Alternative pizza seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp rosemary
- 1/2 tsp dried thyme
Preheat oven to 400°F. Prepare a baking sheet with aluminum foil and nonstick spray.
Drain the can of artichokes and pat the artichokes with a towel to remove excess water.
In a small bowl, whisk together the flour, baking powder, salt, and water to create a batter. The batter should be similar in texture to pancake batter. This will be used to coat the artichokes before they are dipped into the breading.
On a small plate, combine breadcrumbs and seasonings (pizza seasoning, nutritional yeast, and garlic).
Take the artichokes one at a time and dip them into the batter, making sure they are fully coated. Then shake the excess batter off.
Place the artichoke heart into the seasoned breadcrumb mixture and flip a few times to make sure the artichoke heart is fully covered. I use one hand for dry ingredients and the other for wet to avoid making a mess of things. Place the breaded artichoke heart on the prepared baking sheet.
Repeat with artichoke hearts until you run out of either batter or breading. I typically run out of breading first and usually make somewhere between 14 to 16 artichoke hearts.
Bake at 400°F for 12 minutes, flipping the artichokes once halfway through.