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Fried Artichoke Hearts with Gorgonzola Dip

December 29, 2011 By Delia

Fried artichokes with gorgonzola dip are delicious bite sized snacks. The slight bitterness from the artichokes is well complimented by the gorgonzola dip.

Gorgonzola may be a bit pungent, but it tastes really good. If it is not readily available you can use cream cheese instead.

 

Serves 4-6

Ingredients:

1 can artichoke hearts

1/4 cup all-purpose flour

1/2 teaspoon garlic salt

1/4 cup breadcrumbs

1/4 cup fine-ground cornmeal

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

3 tablespoons grated Parmesan cheese

2 eggs beaten

Oil for frying

For gorgonzola dip:

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon minced garlic

100g gorgonzola crumbled

Salt and ground white pepper to taste

 

First prepare the sauce by mixing the mayonnaise, sour cream, cheese and garlic. Mix until well combined. Season it with salt and pepper. Refrigerate until needed.

Drain the artichoke hearts. Pat them dry using paper towels and then set aside.

Combine the flour and garlic salt in a small bowl. In another bowl, place the breadcrumbs, cornmeal, basil, oregano and Parmesan cheese.

Dredge the dry artichokes in the flour mixture. After, dip it in the beaten egg and then coat it with the breadcrumbs mixture.

Heat the oil in a deep fryer or frying pan over medium heat. Fry the artichokes for 2-3 minutes or until golden brown. Place them on a plate line with paper towels to drain the excess oil. Serve immediately with the gorgonzola sauce.

 

Photo Courtesy Of:  AAAndrew

Filed Under: Appetizer Recipes, Fry Day, Recipe, Vegetable Recipes Tagged With: artichoke hearts, artichokes, Fried Artichoke Hearts, Fried Artichoke Hearts with Gorgonzola Dip, gorgonzola, Gorgonzola Dip

Artichokes with Clams

November 3, 2011 By Delia

Artichokes with clams is a common Spanish tapas because artichokes are readily available in that region. This dish can be eaten with bread or even rice.

For this recipe we used bottled artichoke hearts, but you can use fresh ones if desired; just steam or sauté it until soft. I personally prefer fresh ones even if they take time to cook. I like the taste and texture more.

 

Ingredients:

20 pieces preserved artichoke hearts

6 garlic cloves, finely chopped

2 tablespoons olive oil

1 cup vegetable or fish stock

1 tablespoon flour

2 tablespoons dry white wine

24 pieces clams, rinsed and scrubbed

Salt and pepper to taste

 

Drain the artichoke hearts and set aside. After, heat the oil in a deep frying pan over medium heat. Fry the garlic in the oil for 1-2 minutes or until it is browned.  Add the flour and then pour in the white wine and vegetable stock.  Mix well until the flour is dissolved. Place the clams in the saucepan and cook it for 5-8 minutes or until they open. Discard unopened ones. Next, put the artichoke hearts in the pan and cook it for another 2-3 minutes or until heated through. Season it with salt and pepper to taste. Transfer it to a plate and serve immediately.

 

Photo Courtesy Of:   psd

Filed Under: Appetizer Recipes, Recipe, Seafood Recipe, Vegetable Recipes Tagged With: artichokes, Artichokes with Clams, clams, Spanish tapas, tapas, tapas recipe

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