1 14-ounce can artichoke hearts
4 eggs
1 garlic clove, minced
3 tablespoons grated Parmesan cheese
2 teaspoons olive oil
1 2-ounce jar sliced pimientos, drained
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
Drain artichokes and chop (about 1-3/4 cup). In skillet, saute garlic in olive oil for about 1 minute; add chopped artichokes and drained pimientos. Cook and stir until mixture is dry but not browned. In another saucepan, bring butter, water, and salt to a boil; add flour all at once. Cook and stir until mixture will form a ball that does not separate. Remove from heat and stir in eggs, one at a time, beating after each addition. Stir in artichokes and cheese. Refrigerate until time to serve. Drop by rounded teaspoonfuls, 3 or 4 at a time in deep fryer, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all mixture is used.
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