When I make these, I eat the entire batch myself without one bit of guilt! I also like to use a chipotle dipping sauce for these (that I ALWAYS have on hand) if I’m too lazy to make the pesto aioli.
Oven Baked Parmesan-Coconut Artichokes
14 oz. can quartered artichokes, drained well and patted dry
2 Tbs. unsalted butter, melted
1/4 tsp. granulated garlic
1/3 – 1/2 cup grated parmesan
1/4 – 1/3 cup unsweetened fine-shred coconut
Easy Pesto Aioli
1/3 cup plain Greek yogurt
1 Tbs. mayonnaise
2 tsp. basil pesto
Preheat oven to 375 degrees F. Combine melted butter with garlic in a small bowl. In a second bowl, combine Parmesan with coconut. Place a sheet of parchment onto a baking sheet and spray with nonstick spray.
Dip artichokes into melted butter, then dredge in Parmesan mixture; place each one onto prepared baking sheet. Bake, uncovered, for 20 minutes, turning artichokes over halfway through baking time.
Combine aioli ingredients in a small bowl and serve as a dipping sauce for artichokes.
Now You’re Cookin’,