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1 cup Taste of Italy, Cauli Crunch
¼ cup plant milk (can use 1 egg instead)
Artichoke hearts (I use frozen artichokes but you can also use the jar artichokes as well, just be sure to rinse them first.)
Pinch of sea salt
Thaw if using frozen artichokes, or rinse if using the jar. Pat dry and set aside. Pour 1 cup of the “Taste of Italy Cauli Crunch” into a low bowl or plate. Sprinkle a little sea salt and mix.
In another bowl, beat one egg or ¼ cup plant milk. This will be your binder. Then take an artichoke, dipping it in the liquid first. Then into the Cauli Crunch mixture. Coating the artichoke as heavily as possible.
Lay each breaded artichoke on a piece of parchment paper, leaving a little space between each piece.
When all the artichokes have been breaded, spray the tops lightly with a cooking spray. Bake in a 400 degree oven for 10-12 minutes, flipping halfway through.
You can also cook these in an air fryer on 375 for 8-10 minutes, flipping halfway through cooking.
Whichever way you cook them, just make sure they end up crispy. Dip them in any sauce you like as an appetizer or use them for a fun salad topper!
Crunchy, chewy and delicious, have them as a snack or as an appetizer.
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