Thoughtfulness Thrives

In lieu of Celiac awareness month, I have been thinking about the power of personalized care. Although there are so many more gluten-free ingredients and dishes offered on grocery shelves and restaurant menus than ever before, thoughtful consideration and selection of ingredients are what still go a long way. The same can be said regarding the business world as well, with an endless list of efficiency tools on the web and app stores. Yes, resources are multiplying and our restrictions are becoming easier to accommodate, but knowing how to suggest, supply or decode the tools is what matters most and can't be replaced. In other words, thoughtfulness thrives.

It only takes a few minutes of consideration in order to plan for impactful results, even if there is an obstacle in the way. Ever since I shifted to eating by a gluten-free diet many years ago, I learned how special a celiac-friendly dish can appear, outside of the basic realm of salads and fruits. And the main reason for that, is the questions the chef must ask his or herself before creating and serving: should I learn how to cook with a gluten-free flour, for those who are intolerant and come into my dining space? That really stuck with me.

I wanted to share that sentiment with the people who I cooked for in my home. With a little learning and a change of habit, you can learn how to accommodate for large groups of people by erasing that possibility of making them feel excluded or awkward due to an intolerance. A willingness to think ahead and learn allows people to know that you value their state of being understood.

Something I have understood more recently as someone who cannot eat many treats traditionally prepared with wheat flour, is that there is an element of savory indulgence that feels missed. Crispy, crunchy, greasy, you name it—In many cases, the item in the appetizer section of a menu outlined with stars, indicating *fan favorite*. This general craving led me to the creation of my Crispy Artichoke Hearts with Caper Aioli. And luckily, I have had nothing but raved reviews from taste testers gluten-free and gluten-full, alike.

Whether you are feeling out of your comfort zone in a social dining setting or pursuing a business transaction, you should have that crispy artichoke moment of safety where you can think a little less and enjoy a little more. Sometimes, it just takes letting someone else lead us in that direction and give us the tools—or, in this case, the recipe.

By: Laura Palumbo Hanson
Caper Aioli

• 1/3 cup mayonnaise
  
• ½ lemon – juice and finely grated zest
  
• 1 garlic clove, grated or finely minced
  
• 1 tablespoon capers, drained
  

Stir all the ingredients together and refrigerate until ready to serve.

Crispy Artichoke Hearts

• olive oil cooking spray
  
• 2 (14 ounce) cans of quartered artichoke hearts
  
• 2 large eggs
  
• 1 cup gluten free panko style bread crumbs
  
• ½ cup grated parmesan cheese (or nutritional yeast for dairy free)
  
• 1/2 teaspoon oregano
  
• ½ teaspoon dried basil
  
• 1 ½ teaspoons kosher salt
  
• 1 teaspoon freshly ground black pepper
  
• 2 cloves garlic, peeled and grated or finely minced
  

Preheat oven to 375 degrees.
Spray two baking sheets generously with cooking spray.
Drain the artichoke hearts and dry well between paper towels
Beat the eggs in a low sided bowl.
Combine the bread crumbs, parmesan cheese, Italian seasoning, salt, pepper, and garlic.
Dip the dried artichoke hearts (one by one) in egg then coat well with breadcrumbs, place on prepared sheet. Let dry ~10 minutes
Spray the artichoke hearts with O.O. spray
Bake for 15 minutes
Turn over and bake another 15 minutes.
Remove from oven let rest ~ 5 minutes.

Enjoy