Author: Seiran Sinjari | Legally Plant Based
Servings: 1 sharing plate for 4
Artichoke Butter Bean Dip:
Lemon Harissa Oil:
Gently heat olive oil in a small pan, and add the harissa paste, lemon juice, and lemon zest. Stir until harissa is dissolved and remove from heat.
Fried Artichokes:
Prepare the fried artichokes just before serving so they’re crispy and warm.
Whisk together almond milk and vinegar in a bowl, it should curdle, leave at room temperature for 5-10 minutes. Stir again.
Mix flour, parsley, salt, and pepper in a small bowl, add other spices if you want.
Dip the artichokes in the flour, make sure they are well coated, then dip in the milk and repeat again, finishing in the flour; flour-milk-flour-milk-flour.
Cover the bottom of a pan with oil (around 1 cm) and heat it.
Gently place the artichokes in the pan and fry until golden brown on both sides.
Remove artichokes from the pan and place them on a wire rack (or paper towel-lined plate) to let the excess oil drip off and also immediately sprinkle with flaky sea salt.