Ingredients
artichoke hearts canned 12oz.
bread crumbs italian 6 oz.
egg lg 4 ea.
lemon juice 1 oz.
chives 1 oz fresh
basil 4 oz. fresh
parmasan cheese greated 4 oz.
zuchini blossoms fresh 12 ea.
olive oil extra virgin 5 oz.
salt & pepper to taste.
chive sprig (to garnish)
Preparation
-in a mixing bowl add drained, chopped, artichoke hearts, 4 oz. of bread crumbs, lemon juice, chopped chives, 2 oz. basil, 2 oz. of parmasan cheese, and 2 whole eggs. -mix together until it is well combined. -shape into 3 oz pattys and coat with remaining breadcrumbs on the outside of the patty if to moist (optional). -in a blender add remaining basil and 3 oz. of olive oil salt and pepper and blend. set aside for the fininshing sauce. -in another mixing bowl beat 2 egg and parmasan cheese together. -heat a large saute pan and add remianing olive oil. -saute artichoke patties untill golden brown and filp. -remove from saute pan and place on a sheet tray and in a 300 oven to keep warm. -in the egg cheese batter coat zuchini blossoms and add to same saute pan. -cook untill golden brown and turn over. -place blossoms on papper towl to soak up any excess oil. season with salt and pepper. -to plate place one artichoke pancake on the center of the plate. Drizzil basil oil around plate with a table spoon. -place two zuchini blossoms on top of the artichoke pancake and garnish with chive sprigs.
