Gorgonzola Sauce:
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/3 cup Gorgonzola Cheese
1 TBSP Balsamic Vinegar
1 TBSP Lemon Juice
1/4 tsp Black Pepper
1/2 tsp Hot Sauce
Pecorino Romano Cheese, to taste
Artichoke Hearts:
24 Artichoke Hearts, in water
6 oz Beer
1/2 tsp Salt
1 Large Egg
1/2 cup All Purpose Flour
1/4 cup Panko Crumbs
2 tsp Paprika
1/2 tsp Salt
Mix together the Gorgonzola sauce ingredients & refrigerate for 1 hour to marinate.
Whisk beer, 1/2 tsp salt & egg in a medium bowl.
On a plate, mix the flour, panko, paprika & 1/2 tsp salt.
Prepare artichokes by dipping each in the beer batter mixture and then rolling in the flour mixture to coat the outside. Continue until all artichokes are battered.
Preheat either an air fryer or a pan with oil on stove to approximately 375 deg F. Fry each artichoke heart until crispy and golden brown. Depending on your air fryer, this can take between 3 to 7 minutes usually. Take out as soon as it is a light golden brown. If frying on a stovetop, it will usually be no more than 2 to 3 minutes to fry in the oil. (If I make these on the stovetop, I will usually use vegetable oil and fill the pan halfway.)
Comments