The Spirit Of The Heart

Artichoke Bites With Rosemary Aioli Dipping Sauce

A media witness daily to the destruction and loss from the tsunami in Japan— I watch with sadness and awe the courage and elegance of the Japanese people, their grace, dignity, gentle strength.

I search for words of consolation, find none. My silence —dirge dark.

“Egyptian lotus never dies.”—same for our beloved?

And as the earth cycles from the harsh darkness of Winter to begin anew with the light and hope we call Spring, I take heart in the words of Budda.

“No matter how hard the past one can always begin again.”

Artichoke Bites With Rosemary Aïoli Dip *

*Recipe adapted from Party Vegan by Robin Robertson.

Shades of Spring Yellow Gathered Ingredients

1 small potato, peeled, dice (about ½ cup)

½ cup canned chickpeas, drained and rinsed

¾ cup finely chopped canned (not marinated) or frozen artichoke hearts

1 tablespoon minced fresh parsley

1½ teaspoons olive oil

zest of small lemon

1 ½ teaspoons fresh lemon juice

2 teaspoons nutritional yeast

¼ teaspoon Dijon mustard

½ teaspoon garlic powder

½ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

1 ½ tablespoons chickpea flour

½ teaspoon baking powder

Steam potatoes until tender, about 12 minutes. Preheat the oven to 400°F. Lightly grease or line baking sheet with parchment paper. Set Aside.

Mash Potatoes Into Chickpeas

In a medium bowl mash the chickpeas. Add the cooked potato and mash together. Add the artichoke hearts, parsley, oil juice, yeast, mustard, garlic powder, salt, pepper, flour, and baking powder.

Mix well to combine.

Pinch off a small amount of the mixture and use your hands to roll it into a 1-inch ball, place on baking sheet. Repeat until all the mixture is used up.

Turn and Bake 10 Minutes Longer

Bake for 18 minutes, then turn the puffs over and bake until lightly browned, about 10 minutes longer. Arrange on a platter with rosemary stem garnish and a small bowl of the aioli. Serve warm.

If not serving they can be covered and refrigerated for up to 2 days or frozen for up to 2 weeks and reheated.

Rosemary Aïoli Dipping Sauce*

Rosemary Aïoli Dipping Sauce

1 garlic clove crushed

1teaspoon minced fresh rosemary

½ teaspoon kosher salt

1 ½ teaspoons fresh lemon juice

1 ½ teaspoons sherry vinegar or white balsamic vinegar

½ teaspoon Dijon mustard

⅓ cup vegan mayonnaise

In a food processor, combine the garlic, rosemary, and salt and process until well minced. Add the remaining ingredients and process until well blended. Taste and adjust seasoning, if necessary.

Place in a covered container and refrigerate until needed. This can be made up to a day in advance.

Dip the Artichoke Bites into the Tangy Sauce.