Crispy Garlic Artichoke with Tahini Date Dip

I snagged some mini artichokes and blood oranges from a local farm & knew this snack had to happen! 

Crispy Garlic Artichoke with Tahini Date Dip

Boil the artichokes in water with juice of 1/2 a lemon for 20 minutes. Remove from water, slice in half, and bring a pan to heat over a medium flame. Cook the artichokes cut side down & a sliced garlic clove in olive oil for a few minutes, until the crisp makes you swoon so hard you can’t wait any longer.

Mix 2 heaped tablespoons of tahini with 1 heaped spoon of @justdatesyrup, 1/2 a teaspoon of coconut aminos or soy sauce & a hefty pinch of sea salt.

Dip baby, dip!