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Vegan Oven Baked Artichokes with Lemon Garlic Aioli

  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 4 servings 1x




  • 2 cans quartered artichoke hearts, drained and pat dry
  • 1 cup flour
  • 1 cup almond milk
  • 1 cup Panko, crushed
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c.vegan Follow Your Heart parmesan, grated
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder

Garlic Aioli: 

  • 1/2 cup vegan mayo
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tsp horseradish
  • 1 tsp garlic


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dry off the quartered artichokes with pepper towels to remove residual moisture. 
  2. In a large bowl, combine flour and almond milk
  3. Place Panko in a plastic bag and crush to reduce the size of the breadcrumbs to more of a dish. In another bowl combine the Panko, vegan parm, salt, pepper, and dried parsley.
  4. Dredge the dried off artichokes first in the batter, then in the Panko mixture.
  5. Roast artichokes until crispy and olden, 15-18 minutes or until golden brown
  6. Garlic aioli: combine all of the ingredients in a bowl
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1
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