Tender Artichoke Hearts Food

CRISPY ARTICHOKE HEARTS

Crispy Artichoke Hearts image

Provided by Katie Lee Biegel

Time 40m

Yield about 20 pieces

Number Of Ingredients 8

Ingredients

Nonstick cooking spray, for the baking sheet, optional
14 round salted butter crackers
4 fresh basil leaves
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh flat-leaf parsley leaves
1/4 teaspoon garlic salt
One 24-ounce jar marinated quartered artichoke hearts, drained
Marinara sauce, for serving

Steps:

Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.

TENDER ARTICHOKE HEARTS

Tender Artichoke Hearts image

Provided by Food Network

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 artichokes
1 lemon
Extra-virgin olive oil, for frying
2 eggs, beaten
All-purpose flour, for dredging
Salt

Steps:

Remove the tough outer leaves of the artichoke and carve away the rough outer skin around the base and stem of the vegetable with a paring knife. Halve them and remove the chokes.
Slice the artichokes and rub each slice with lemon. Soak them in a bowl of water with freshly squeezed lemon juice to prevent browning.
Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.
Remove the artichokes from the water and shake and pat off as much water as possible before dredging each slice into the beaten egg, and then into the flour. Fry immediately in batches in the hot oil until golden brown.
Remove the artichoke slices from the oil, and place them on paper towels to absorb the excess oil. Season with salt immediately. Serve.

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