Friday, October 22, 2010

Crispy Artichoke Hearts with Dipping Sauce

Crispy Artichoke Hearts with Dipping Sauce

What's a drink without an accompanying snack? Wine goes well with cheese and salty snacks such as nuts and pretzels work well with beer. But a fine, sophisticated cocktail deserves something better. I'd seen a recipe for deep fried artichoke hearts which looked great but a little high on the fat and calories. So this is a lightened up version of a delightful cocktail snack, complete with a creamy and refreshing dipping sauce. Cheers!

Crispy Artichoke Hearts
1 Can artichoke hearts, drained and quartered
1/4 Cup panko breadcrumbs
4 Tablespoons parmesan cheese
Salt & pepper to taste

Pour the breadcrumbs and half the cheese into a plastic baggie. Add the artichokes and shake until well coated. Place the artichokes on a sheet pan lined with parchment paper, sprinkle on another tablespoon of cheese and bake in a preheated 450 degree oven for 30 minutes. As soon as the artichokes come out of the oven, transfer to a serving dish and sprinkle on the remaining tablespoon of cheese. Serve warm.

Dipping Sauce
1 Small clove garlic, minced
1/4 Cup low-fat mayonnaise
2 Tablespoons low-fat buttermilk
1 Teaspoon fresh lemon juice
1 Tablespoon fresh dill, chopped *
Salt & pepper to taste

Combine all the ingredients and season to taste. This dipping sauce is also great for vegetables but, if you'd like it a little looser, add 1 tablespoon of low-fat milk or fat free half & half.

* I love dill and always have it around but this sauce works equally well with chives or scallions.

1 comment:

  1. Yum!! Sounds delicious to me. I love love love artichokes in any form. I've never thought of roating them to crisp them up, great idea!


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