Oven baked Parmesan-Coconut Artichokes

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’,
Chef Alli 

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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