At Green Chef, we always love using popular sauces in unique ways. While gremolata often conjures up images of meaty dishes, here we add artichokes to this classic Italian topping and pair it with our vegan meals. This bright, herbaceous gremolata works wonderfully with roasted vegetables and even as a way to elevate your next pasta dish.
Vegan Artichoke Gremolata
10-12 sprigs parsley
2-3 cloves garlic
½ cup artichoke hearts
½ tablespoon olive oil
salt and pepper to taste
Peel five long strips of zest from lemon, avoiding bitter white pith. Finely chop zest. Mince garlic. Finely chop artichoke hearts. Destem parsley; finely chop leaves.
Pile zest, garlic, artichokes, and parsley on cutting board; finely chop together. Place gremolata in a small bowl. Add about ½ tablespoon olive oil. Season with salt and pepper. Stir to combine.
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We love our sauces here at Green Chef. The best thing is that we send them to you prepped so you can start cooking right away. Check out our full recipe for Roasted Rainbow Carrots with Artichoke Gremolata.
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