Smashed Artichokes With Lemon-Caper Avocado Cream

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss artichokes with 1 tbsp olive oil, garlic powder, oregano, and 1/4 tsp pepper, then spread on the sheet pan. Roast for 18–20 minutes, flipping halfway.

Step 2

Step 2 While artichokes roast, prepare the avocado cream. Blend avocado, yogurt, mayonnaise, dill, parsley, capers, olive oil, lemon zest, lemon juice, garlic, salt, and 1/4 tsp pepper in a food processor until smooth. Set aside.

Step 3

Step 3 Remove artichokes from oven, increase temperature to 425°F (220°C), and gather them in the center of the sheet pan. Add 1/2 tbsp olive oil and parmesan, toss, then spread out again. Smash each artichoke with the bottom of a glass until 1/3–1/2 inch thick.

Step 4

Step 4 Drizzle artichokes with the remaining olive oil and roast for another 18–20 minutes, flipping halfway, until golden and crispy.

Step 5

Step 5 Serve artichokes with the avocado cream, topped with pistachios, dill, and scallions. Add grilled chicken or crispy prosciutto for protein, and finish with toasted panko breadcrumbs for extra crunch.