I always enjoy a good artichoke. You can get them steamed, boiled or even grilled. They are often served with some kind of creamy dipping sauce or butter, I even used mayo growing up. When you get them steamed or boiled you bite the lower part of the petals and remove the white fleshy part of the artichoke. That in itself is a tasty appetizer but not my favorite part. It is after you peel away all of the petals that you reveal my favorite part of the artichoke, the tender, delicious heart. It is the heart of the artichoke that I used for this recipe. I coated these bites of heaven with panko bread crumbs and seasonings before frying them. I sprinkled them with a little kosher salt and served them with a yummy lemon dill dipping sauce.
Now you can choose to clean a couple of whole artichokes, but it is quite a process, so I choose to use frozen artichoke hearts for this recipe. You can also use canned artichoke hearts, but the flavor is not as good as the frozen variety.
A fresh zucchini noodle salad with tomatoes, zucchini, and avocado tossed in a lemon basil vinaigrette. Perfect for summer!
A twist on potato salad with fresh rosemary and crispy bacon.
This creamy basil whipped goat cheese is the perfect summer spread.
Quick and easy grilled chicken teriyaki and broccoli stir fry with Campbell’s Grilled Chicken Teriyaki Dinner Sauce.
Luscious strawberry buttercream with fresh strawberries, butter, vanilla and sugar.
Artichokes sprinkled with herbs, grilled to perfection and topped with fresh Parmesan.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.