Fresh heirloom tomatoes topped with creamy burrata are served alongside crispy, crunchy artichokes sprinkled with parmesan cheese.
Wash and slice the tomatoes and lay them on a dish. Take a generous spoonful of the burrata and arrange it on top of the tomatoes. Garnish with a drizzle of olive oil, salt and basil.
Clean and peel the artichokes until you reach the tender area of the heart. Cut the artichokes in half and place them in a bowl of water with a few squeezes of lemon juice so prevent them from turning brown, as you finish peeling and cutting the remainder.
Boil the artichokes in lemon water for about 5 minutes, until firm but fork tender. Let artichokes cool, and dry with paper towel to absorb all possible moisture.
Mix the flour and egg in two separate bowls and season with salt and pepper. Dip an artichoke first in the flour, then in the egg and back in the flour. Then place in the hot oil and let it fry until golden brown. Repeat these steps until artichokes run out. Sprinkle the finished product with grated parmiggiano and serve immediately on a plate.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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