Recipe Ingredients ::
2 cups marinated artichokes, drained
Panko mixture (mix well the following ingredients together in a bowl):
1/2 cup flour with water to make a thick mixture
1 teaspoon each of dried basil and oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
Spiced breadcrumbs (1 to 1 1/4 cup)
Chipotle Dip Sauce (mix the following ingredients together in one bowl):
2 tablespoons of vegan mayonnaise and sour cream
Juice of half a lemon
1/4 to 1/2 teaspoon garlic powder to taste
1 chipotle pepper (drained), chopped
1/2 teaspoon Sriracha
1 teaspoon aloe vera
Pinch of salt and pepper
instructions:
Gently place drained artichokes on a towel and pat dry them gently to remove excess liquid. On a large plate or bowl, pour panko for dipping later. Using a fork or hands, dip the artichoke in the mixture to coat it completely, then gently press the panko. Meanwhile, heat the oil in a medium saucepan (about 1/2 cm of oil). You will fry about 3 or 4 at a time. Once the oil has heated up (test it by dropping some panko in the oil and it will fry), toss the artichoke in the oil very carefully, away from you to prevent it splashing. When it turns light brown (about 10 to 20 seconds), flip it over to the other side with brown. Lay it on a paper towel or kitchen towel to cool while you fry the rest. It is served with sauce or chipotle sauce that we mentioned above.
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