Fried Parmesan Artichokes w/ Green Onion Creme Fraiche Dip
Fried Friday is here! What? You do not celebrate Friday’s return with a little something fried? Well, you should start now with these crunchy little morsels. These Fried Parmesan Artichokes whip up quickly and are battered similarly to how I make fried chicken, so they already have that going for them! To accompany them is an elevated dip - think sour cream and onion but better - with creme fraiche, green onion, chives, dill, garlic and lemon zest. They are great as a little appetizer but also delicious between two slices of toasted sourdough bread with spinach, mozzarella and a smear of dip. Note: For the best flavor, prepare the dip in advance (a day or a few hours so the flavors can get to know each other and so it will not taste bitter).
Ingredients
10-12 artichoke bites
Green Onion Creme Fraiche Dip
1 cup creme fraiche
1 bunch green onions (finely chopped white parts for dip, green parts for topping)
1/4 cup chives
1 tsp dried or fresh dill
zest of 1 lemon
1/4 tsp pepper
Fried Parmesan Artichokes
1 9.9oz jar of whole artichoke hearts (drained and patted dry with paper towel)
1 egg (whisked)
1 cup panko bread crumbs
3/4 cup grated parmesan cheese
1/2 cup flour
1 tbsp garlic powder
1 tsp onion powder
1/4 tsp dried dill
1/4 tsp salt
Avocado oil
Additional items:
Food processor or blender
3 bowls
Method
Combine the creme fraiche, green onion, chives, dill, lemon zest, pepper and blend until creamed together. The creme fraiche will look light green. Allow it to sit for at least 1-2 hours, or overnight, so the flavors can blend together. This will also help it not taste too sharp and “oniony”.
Assemble your bowls as follows: Bowl 1: flour, garlic powder, onion powder, dried dill and salt; Bowl 2: egg; Bowl 3: Panko bread crumbs and parmesan cheese. Depending on the size of the artichokes, you may need more panko and parm.
Start by dusting the artichoke hearts in the flour, then dipping in the egg. Press the artichoke in the panko/parm until it is covered. Set aside on a plate. Repeat with remaining artichokes and allow to sit for a few minutes before frying.
Heat a deep skillet and pour in avocado oil until it covers the bottom and is at least 1 inch deep. Heat the oil until it is frying temperature (325 F).
Carefully place the artichokes in a single layer in the pan, making sure not to crowd.
Fry until golden, then flip and fry all four sides. Once done, set them aside to drain on a paper towel.
Finally, serve with the dipping sauce once they have cooled slightly and enjoy!
