Wednesday, December 18, 2013


I love creating recipes that transform greasy fried foods into light and crispy dishes that are just a little bit healthier for you.  But to be completely honest, it's a very rare occurrence that I actually write out a recipe. I love cooking - I think it's the most passionate hobby I have...but, I suppose for the most part, it comes naturally to me. I add whatever ingredients I think will work best, taste as I go and make edits when necessary. Luckily for me, my father's side of the family is absolutely amazing in the kitchen. I grew up watching my pops cook and picked up some tricks along the way.

My latest recipe idea stemmed from my recent visit to Bread & Bottle where I discovered their Roasted Artichokes. Although my recipe did not turn out exactly like their's, I am extremely happy with the crispy outcome.

To make Roasted Artichokes you'll need:

1 can artichoke hearts (drained & patted dry)
Panko bread crumbs
1 egg
Grated parmesan cheese
Salt & Pepper to taste

For the  Lemon Truffle Aioli you'll need:

Hellman's Olive Oil Mayo

1 lemon
White Truffle Oil

Preheat your oven to 375 degrees F. Make sure the artichokes are as dry as possible - be careful not to squeeze them when drying, because the artichoke heart will detach form the leaves.

Mix up the egg...

Combine your panko, parmesan, salt & pepper.

Dip the artichoke in the egg then the panko mixture. Place them on a non-stick pan and  bake in the oven.

While the artichokes are baking make your aioli.
Scoop a couple generous spoonfuls of the olive oil mayo into a bowl. Zest and juice a 1/4 lemon and add two teaspoons of white truffle oil. Mix, taste, and make changes if necessary.
Remove the artichokes after 20-25 minutes or until they're golden brown.

Dip & enjoy!

What flavor aioli would you make to dip in the artichokes?

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