Italian Fried Artichoke Hearts | The Best Version!
Italian-style fried artichoke hearts are the best and they're really easy to make! The artichoke hearts are dredged in seasoned flour and dipped in a Parmigiano Reggiano and parsley eggwash batter. They are fried until golden brown and are great as is or with a squeeze of lemon. I hope you enjoy this fried artichoke hearts recipe!
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Artichoke Squares no. 3 - Kitchen Cat
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★ Kitchen Cat ★ Artichoke Squares Recipe no. 3.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 lg : Onion
4 : Eggs (Beaten)
2 : Jars of Artichoke Hearts,
2 c : Cheddar Cheese; Shredded
1 1/2 ts : Oregano
ds : Tabasco
Chopped (Not Liquid)
Salt, Pepper to Taste
1/4 c : Bread Crumbs
1 : Garlic; Minced
5 Puff Pastry Recipes | Quick & Easy Appetizers
Recipes Below!
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Garlic Parmesan Twists
1 sheet puff pastry
2 tbsp salted butter
1 clove garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, freshly grated
In a small saucepan melt butter. Add garlic and parsley & cook for 1-2 min. Remove from heat. Lightly flour your surface and roll out puff pastry into a large rectangle. Use a pastry brush to brush butter mixture over the surface. Using a pizza cutter or sharp knife, cut pastry into strips. Twist each strip 2-3 times & place them on a parchment-lined baking sheet. Sprinkle with grated Parmesan cheese. Bake at 400°F for 15-20 min or until twists are golden brown.
Spinach & Artichoke Cups
1 sheet puff pastry
2 tbsp butter
1 clove garlic, minced
2 cups baby spinach, chopped
½ cup artichoke hearts, finely chopped
6oz cream cheese
salt and pepper to taste
2 tbsp Parmesan cheese, freshly grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add spinach & cook for 2-3 min or until it’s completely wilted. Add artichoke hearts & cream cheese. Cook, stirring frequently, for 2-3 min or until cream cheese is completely melted. Season with salt and pepper to taste. Remove mixture from the heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Use a pizza cutter to cut pastry into 12 equal squares. Place a piece of pastry into each cup of a well-greased muffin tin. Spoon 1-2 tablespoons of the spinach and artichoke filling into the centre of each cup. Brush the exposed puff pastry dough with beaten egg & top each cup with a sprinkle of Parmesan cheese. Bake at 400°F for 20-22 min
Mushroom, Thyme & Goat Cheese Pinwheels
1 sheet puff pastry
2 tbsp salted butter
2 cups mushrooms, finely chopped
1 tsp fresh thyme leaves
salt and pepper to taste
½ cup goat cheese, room temperature
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add mushrooms & cook for 5-7 min or until mushrooms have released all of their moisture & begin to brown. Add fresh thyme a cook for another minute. Remove mushroom mixture from the heat & set it aside. Lightly flour your surface and roll out puff pastry into a large rectangle. Gently spread goat cheese over the top of the puff pastry. To prevent the dough from tearing, ensure that your puff pastry is very cold (straight from the fridge) & your goat cheese is at room temperature. Spread mushroom mixture evenly over top. Starting at one end, gently roll your puff pastry until it forms a log shape. Refrigerate it for 15-20 minutes before cutting it into ½ inch discs. Place each disc on a parchment-lined baking sheet & brush with egg wash. Bake at 400°F for 15-20 min
French Onion Puffs
2 sheets puff pastry
2 tbsp salted butter
2-3 yellow onions, finely sliced
1 tsp fresh thyme leaves
¼ cup beef broth
salt and pepper to taste
2-3 tbsp Gruyere cheese, finely grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add onions & cook, stirring often, for 20-30 min or until they are caramelized. Add fresh thyme and beef broth and cook for another 2-3 min or until most of the beef broth has evaporated. Remove mixture from heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Cut the dough into small squares; about 2”. Transfer the squares to a parchment-lined baking sheet & brush with egg wash. Gently spoon filling into the centre of each square. Bake at 400°F for about 15 min. After 15 min, remove them from the oven and sprinkle on the Gruyere cheese. Bake for an additional 5 min or so.
Blue Cheese, Fig & Walnut Blossoms
1 sheet puff pastry
¼ cup blue cheese, crumbled
3-4 fresh figs, thinly sliced
¼ cup walnuts, chopped
1 egg, beaten
Lightly flour your surface and roll out puff pastry into a large rectangle. Cut the dough into small squares; about 3”. Transfer the squares to a parchment-lined baking sheet and pull each corner into the centre, pressing to secure. Brush the pastry with egg wash. Top each with a slice of fig, crumbled blue cheese & chopped walnuts. Bake at 400°F for 15-20 min
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ARTICHOKE HEARTS FRANCAISE APPETIZER - FRANCHAISE
BOW COOKS UP A QUICK APPETIZER , EGG BATTERED ARTICHOKE HEARTS WITH A LEMON BUTTER WINE SAUCE ......ENJOY...!!!
Baked Spinach Artichoke Dip | Perfect NYE Appetizer!
This spinach artichoke dip recipe is a classic, but with one simple addition that’s well worth the extra bit of time. It’s the perfect, easy, and delicious appetizer to prepare for any party or special occasion. Make it once with all of these additional flavors, and you’ll know exactly why I love it!
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Skip ahead:
0:00 Intro
0:43 Searing the artichokes
1:24 Preparing the mixture
4:52 Baking the dip
7:24 Tasting the dip
INGREDIENTS
- 1 14-oz can artichoke hearts, drained and patted dry
- 8 oz cream cheese
- 1/3 cup mayonnaise
- 1/2 cup sour cream
- 1 10-oz bag frozen chopped spinach, thawed and squeezed of excess moisture
- 2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup grated Parmesan cheese
- 4 oz shredded Swiss cheese
- 1 tsp lemon zest
- 2 tsp lemon juice
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a small 8-inch skillet, heat 2 tbsp of neutral oil over medium heat. Once the oil is hot, add the drained and dried artichoke hearts. Sauté the hearts until they are browned on the edges, turning once, 6-8 minutes. Once the artichokes are slightly browned, remove them from the heat.
- In a medium bowl, press and mix the cream cheese until it is smooth and softened. Add the mayonnaise and sour cream. Whisk the mixture until it is smooth and creamy. If mixing is hard, use an electric mixer. Add the browned artichokes, prepared spinach, ¾ of the Parmesan cheese, Swiss cheese, Worcestershire sauce, salt, black pepper, lemon zest, and lemon juice. Stir to combine and pour into the used skillet. Smooth the mixture evenly and sprinkle with the remaining Parmesan cheese.
- Bake in the preheated 350°F oven until the dip is bubbling and the cheese is browned on top, 15-18 minutes. Once baked, remove the dip from the oven and serve immediately.
#dip #recipe #spinach #artichoke #nye
Stuffed artichokes: a perfect meal that everyone will love!
Have you ever tried them in this way?
INGREDIENTS
4 artichokes
300 g minced beef 100 g of breadcrumbs 80 g of minced cooked ham 60 g of parmesan 2 eggs 1 sprig of parsley 1 clove of garlic Extra virgin olive oil Salt Pepper
METHOD
Mix the minced meat with breadcrumbs, parmesan, salt, pepper, minced cooked ham, parsley, pepper, egg, garlic and olive oil.
Remove the outer artichoke leaves, cut the upper and lower ends and cut them in half. Place them in water with vinegar and let stand 30 minutes.
Fill the spaces between the artichoke leaves with the meat mixture.
Pour olive oil on a baking sheet and place each artichoke on top.
Bake for 45 minutes at 200ºC (392ºF)
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