Burrata with Fried Artichoke Hearts

Yield: One appetizer

Place Grande Burrata ball in center of plate.
Place 5 artichoke hearts on plate and place 1/2 oz. sun-dried tomato pesto on each artichoke.
Drizzle with balsamic glaze.

Fried Artichoke Hearts

Create a breading station by placing flour, eggs, and bread crumbs into individual bowls.
Toss artichoke hearts in flour, shake off excess flour and then drop into the egg to coat. Remove and allow draining of excess egg, then place the coated artichoke heart in the bowl with the bread crumbs. Toss well until coated.
Place artichoke heart into hot oil at 350°F, deep fry for 3-4 minutes until golden brown or fry in pan with oil at 350°F until golden brown. Drain before serving.

Yield: 28 oz. sun-dried tomato paste

Add sun-dried tomatoes, olive oil, garlic and salt to blender, blend until smooth consistency.
Place in container, cover and chill to hold.