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

  1. artichokes - watch the video to see (for battering, stuffing, and cream)
  2. mozzarella - watch the video to see (for stuffing inside the artichoke bignè)
  3. batter - watch the video to see (used to coat the artichoke before frying)
  4. cream of artichokes - watch the video to see (cream sauce made from artichokes and marjoram)
  5. marjoram - watch the video to see (used in the cream sauce)
  6. Genoese pesto - watch the video to see (served alongside the bignè)
  7. oil - watch the video to see (for deep frying)

Instructions

  1. Prepare the Artichoke: Clean and prepare the artichokes for stuffing and battering.
  2. Stuff the Artichokes: Fill the artichokes with mozzarella cheese.
  3. Batter the Artichokes: Coat the stuffed artichokes with batter to resemble a bignè shape.
  4. Fry the Artichokes: Deep fry the battered, stuffed artichokes until golden and crispy.
  5. Prepare the Cream Sauce: Make a cream sauce from artichokes and marjoram.
  6. Serve: Plate the fried artichoke bignè with the cream of artichokes and marjoram and a side of Genoese pesto.

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