Garlic Sautéed Artichokes with Crispy Rice Balls & Mustard Dip

For the Garlic Sautéed Artichokes

• 2 cups frozen or jarred artichoke hearts (quartered)
• 3 cloves garlic, finely chopped
• 2 tbsp olive oil
• 1/4 cup water or vegetable broth
• Salt & pepper to taste
• 2 tbsp chopped fresh parsley

For the Crispy Rice Balls

• 1 ½ cups cooked jasmine or short-grain rice (room temp)
• 2 tbsp nutritional yeast (optional for a cheesy flavor)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt to taste
• 2 tbsp chopped fresh herbs (parsley or chives)
• 1 tbsp olive oil (for mixing)
• 1/2 cup gluten-free breadcrumbs (for coating)
• Olive oil spray or enough for shallow frying

For the Creamy Mustard Dipping Sauce

• 3 tbsp dairy-free mayo (like aquafaba-based or avocado mayo)
• 1 tbsp Dijon mustard
• 1 tsp maple syrup or agave (optional)
• 1 tsp lemon juice
• Salt to taste