Pairs well with Artichoke Bignè with Cream of Artichokes and Marjoram, Served with Genoese Pesto
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Artichoke Bignè with Cream of Artichokes and Marjoram, Served with Genoese Pesto
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An elegant appetizer resembling a bignè in shape, featuring battered and fried artichokes stuffed with mozzarella, served with a creamy artichoke and marjoram sauce and a side of Genoese pesto.
00:20:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- artichokes - watch the video to see (for battering, stuffing, and cream)
- mozzarella - watch the video to see (for stuffing inside the artichoke bignè)
- batter - watch the video to see (used to coat the artichoke before frying)
- cream of artichokes - watch the video to see (cream sauce made from artichokes and marjoram)
- marjoram - watch the video to see (used in the cream sauce)
- Genoese pesto - watch the video to see (served alongside the bignè)
- oil - watch the video to see (for deep frying)
Instructions
- Prepare the Artichoke: Clean and prepare the artichokes for stuffing and battering.
- Stuff the Artichokes: Fill the artichokes with mozzarella cheese.
- Batter the Artichokes: Coat the stuffed artichokes with batter to resemble a bignè shape.
- Fry the Artichokes: Deep fry the battered, stuffed artichokes until golden and crispy.
- Prepare the Cream Sauce: Make a cream sauce from artichokes and marjoram.
- Serve: Plate the fried artichoke bignè with the cream of artichokes and marjoram and a side of Genoese pesto.
