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Burrata with Fried Artichoke Hearts

Fried artichoke hearts are topped with sun-dried tomato pesto and served with Grande Burrata to create an appetizer sure to please the crowd.

Course: Appetizers
Products used: Burrata

Ingredients

Directions

Ingredients

Burrata with Fried Artichoke Hearts Yield: One appetizer
  • 5 each Fried Artichoke Hearts (see recipe)
  • 1 Grande Burrata ball
  • 2 oz. Sun-dried Tomato Pesto (see recipe)
  • Balsamic glaze, to taste

Directions

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

Ingredients

Fried Artichoke Hearts Yield: One appetizer
  • 5 each Artichoke hearts
  • 1 cup All-purpose flour
  • 1 Egg, beaten for breading procedure
  • 1 cup Unseasoned bread crumbs

Directions

Fried Artichoke Hearts
  1. Create a breading station by placing flour, eggs, and bread crumbs into individual bowls.
  2. 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.
  3. 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.

Ingredients

Sun-Dried Tomato Pesto Yield: 28 oz.
  • 16 oz. Sun-dried tomatoes
  • 12 oz. Extra virgin olive oil
  • 3 cloves Garlic
  • Salt, to taste

Directions

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