If there’s one thing Kim Kardashian and I have in common, it’s our booties craving for artichokes during pregnancy. Or at least that’s what the internet tells me and it’s never been wrong before…

But seriously, before this baby started growing in me, I maybe ate artichokes once or twice per year. Now, I’m eating them like they’re going out of style. My favorite way to eat them lately has been on pizza and pasta, but I’ve also been known to stuff them in crescent rolls with cream cheese or just eat them out of the jar.

I’m not really sure why I’ve been craving artichokes so much during my second trimester, nor did I ever learn why I was guzzling sparkling grape juice during my first. The body and baby just know what they want and who am I to question that?

With artichokes, my best guess is that it has something to do with the natural folate and fiber found in the veggie. Folate helps with baby development and fiber helps ward off that pesky pregnancy symptom of constipation. Not that I really have to worry about that as a vegan, haha.

Regardless of why, I’ve been asking how, as in “how can I eat more and more of these ridiculously delicious plants?”

That’s when I came up with these. I used Frontier Co-op pizza seasoning to guide this recipe. Not an ad or sponsored or anything like that. I just genuinely love this seasoning mix.