Try this clean salad alternative the next time you are craving a Caesar. The dressing is really great on top of plain chopped dinosaur kale as well. Serves 2.

INGREDIENTS:

Baked Garlicky Artichoke Hearts:
2 cans of artichoke hearts
½ cup olive oil
2 cloves of garlic, minced
1 cup almond flour
1 tsp crushed red chili pepper flakes
1 tsp JF Spicy Salt
 
Simple Dairy-Free Caesar Dressing:
2 Tbsp olive oil
⅓ cup lemon juice
1 cup plain coconut yogurt (I like Culina)
1 garlic clove, minced
1 tsp worcestershire sauce
1 tsp JF Spicy Salt
1 tsp fresh cracked black pepper
2 Tbsp dijon mustard
⅓ cup plant-based parmesan cheese

PROCESS:

Baked Garlicky Artichoke Hearts
Preheat the oven to 425º. Drain the canned artichoke hearts and let them dry out on paper towels. Press out any additional water to allow them to cook faster. Set to the side. In a large pan on medium high heat, drizzle ¼ cup olive oil and add the minced garlic. Let sauté for 2-3 minutes until fragrant. Add the almond flour and let it start to crisp as you would breadcrumbs. Add the additional ¼ cup of olive oil and let crisp up. Season with crushed red chili pepper flakes and JF Spicy Salt. Place the artichoke hearts on a parchment paper lined baking sheet. Press the almond flour mixture into each artichoke heart. Convection roast for 30 minutes until they are golden brown.
 
Simple Dairy-Free Caesar Dressing
In a blender, combine all of the ingredients. Pulse until smooth and creamy. Serve the baked artichoke hearts over chopped romaine with a generous amount of the dairy-free caesar dressing and some extra plant-based parmesan.