Deep-Fried Baby Artichokes Stuffed with Pepper Jack Cheese

Deep-Fried Baby Artichokes Stuffed with Pepper Jack Cheese
Photo by Rita Maas

Ingredients

  • 1 ½ quarts vegetable oil
  • 1 cup fresh bread crumbs
  • 1 tablespoon salt
  • ½ teaspoon salt
  • 1 deep-fat thermometer
  • 2 large eggs
  • 1 melon-ball cutter
  • + 7 more ingredients
    • 1 tablespoon all-purpose flour
    • 12 baby artichokes (1 to 1 1/2 lb)
    • ¼ teaspoon black pepper
    • 1 tablespoon olive oil
    • 1 tablespoon fresh lemon juice
    • 1 lemon
    • 3 ounces pepper Jack cheese, grated

Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water. Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same ...

View full recipe at Epicurious

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