Crumbed Artichoke Hearts

When I first grew globe artichokes in my garden I was somewhat at a loss to know what to do with them. These tasty crumbed artichoke heart morsels are a great appetiser or snack.

Globe artichokes

1/4 cup flour

salt and freshly ground black pepper

2 eggs, beaten

1/2 cup parmesan cheese, grated

1/2 cup panko breadcrumbs

Place artichokes in a saucepan of lightly salted boiling water with a squeeze of lemon juice, and cook for 15–30 minutes, depending on size and freshness.

When soft and tender, prepare artichoke hearts by removing outer bracts/leaves and scooping out the inner choke if required. Slice the artichoke hearts.

In a large bowl, season flour with salt and pepper. Toss in artichokes until well-coated.

In small bowl, add beaten eggs. In another small bowl, mix together salt, pepper, parmesan, and breadcrumbs.

Dip the artichokes first in the eggs, and then in parmesan-breadcrumb mixture.

Place artichokes on a lined baking tray.

Roast at 220C artichokes for about 15 minutes until crispy and golden.

Serve with your choice of dip, relish or dressing.