Artichoke Pancake With Parmasan Zuchini Blossoms

1. 1

   -in a mixing bowl add drained, chopped, artichoke hearts, 4 oz. of bread crumbs, lemon juice, chopped chives, 2 oz. basil, 2 oz. of parmasan cheese, and 2 whole eggs.

2. 2

   -mix together until it is well combined.

3. 3

   -shape into 3 oz pattys and coat with remaining breadcrumbs on the outside of the patty if to moist (optional).

4. 4

   -in a blender add remaining basil and 3 oz. of olive oil salt and pepper and blend. set aside for the fininshing sauce.

5. 5

   -in another mixing bowl beat 2 egg and parmasan cheese together.

6. 6

   -heat a large saute pan and add remianing olive oil.

7. 7

   -saute artichoke patties untill golden brown and filp.

8. 8

   -remove from saute pan and place on a sheet tray and in a 300 oven to keep warm.

9. 9

   -in the egg cheese batter coat zuchini blossoms and add to same saute pan.

10. 10

    -cook untill golden brown and turn over.

11. 11

    -place blossoms on papper towl to soak up any excess oil. season with salt and pepper.

12. 12

    -to plate place one artichoke pancake on the center of the plate. Drizzil basil oil around plate with a table spoon.

13. 13

    -place two zuchini blossoms on top of the artichoke pancake and garnish with chive sprigs.

No additional tips available.