Preheat the oven to 350°F. Grease a large skillet.
Add vegenaise, vegan sour cream, chopped artichoke, lemon juice, minced garlic, salt and 1/4 cup vegan parmesan to a large mixing bowl. Mix until well combined. Set aside.
Make the knots: For each knot, take a piece of croissant dough and wrap it into a knot. Place on the outer edge of the skillet, leaving a little room in between each to expand. Repeat until you have ~12 knots.
Spread the dip in the center of the skillet, so that it is barely touching the outer ring of knots. Top with an extra sprinkle of vegan parmesan.
Bake for ~20 minutes, until the knots are golden and the dip is warm throughout.
In a small bowl, mix the melted butter, minced garlic and garlic salt.
Brush the vegan butter mixture on top of the knots. Sprinkle parsley over the entire dish. Enjoy warm!
