![]() ![]() ![]() Whisk the mayonnaise, minced garlic, and lemon juice together until well combined. You will have more than enough breadcrumbs to do the job. When the first batch starts getting too wet, simply switch to the second batch. Split the prepared breadcrumbs into two batches. The breadcrumbs will not stick to any dry spots.Īlso, the breadcrumbs need to be dry in order to stick and they tend to get wet while dipping the egg battered artichokes. Note: Make sure the egg mixture is sticking to the flour coated artichoke heart before dipping it in the breadcrumb mixture. Place the coated artichoke heart on a plate. Dip each artichoke heart lightly into the flour mixture then in the egg mixture followed by the panko-parmesan mixture until completely coated. Whisk the egg in another bowl until thoroughly combined. Pour the panko and finely grated Parmesan cheese in another bowl, mix well. Pour the flour in a bowl then season it with a bit of garlic powder, sea salt, and black pepper. What's not to love? Fair warning, try this at your own risk! You may be buying out your grocer's supply of frozen artichoke hearts. Artichoke hearts deep fried in panko breadcrumbs and parmesan, then sprinkled with more parmesan and served with a wonderful lemon aioli. He said they were one the most popular appetizers, and for good reason. I asked the waiter about popular dishes and "fried artichoke hearts" was the first thing that came out of his mouth. The first time I tried crispy fried artichoke hearts was at a steakhouse called Daniel's Broiler in Bellevue, WA. Panko and parmesan deep fried artichoke hearts with lemon aioli are easy and quick to make. Yum Artichoke Hearts Deep Fried with Panko & Parmesan ![]()
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