AC: Artichoke Dip with Crispy Artichoke Leaves
Updated: Aug 24
This is a variation on artichoke dip I came up with inspired by seeing a Clara Peeter's painting. :)
It's a variation on the 2-min. 4-ingredient artichoke dip that I wrote about before. The crispy artichoke leaves breaded with Panko breadcrumbs and parmesan are the on top are the addition. :)
Clara Peeters was a Flemish painter in the 17th century; check out the Art Cooking: Clara Peeters post for more info.
- Cream Cheese
- Sour cream
- Lemon juice
- Panko bread crumbs
- Parmesan cheese
- Vegetable oil (for frying)
Artichoke Dip (Bottom):
Make the artichoke dip as described in this post. You can put artichoke leaves in here too.
I put this in the microwave for 2 minutes. It's tasty to eat just like this!
Crispy Breaded Artichoke Leaves (Top):
1.) Put a pan with vegetable oil on the stove on medium-high.
2.) Cut off artichoke leaves from the bottoms. Put the bottoms in your artichoke dip.
-- You can also bread the bottoms with Panko / Parmesan if you want.
3.) Take artichoke leaves and dry them with a paper towel.
4.) Put a mixture of Panko bread crumbs and parmesan on a plate.
5.) Cover the artichoke leaves with Panko / parmesan mixture.
6.) Fry in oil; flip after 1 or 2 min.
7.) Pat dry with paper towels to remove excess oil.
8.) Add on top of the artichoke dip.
Serve with crackers or chips! You get artichoke in 2 ways -- crispy and crunchy from the top and creamy from the bottom. Yummy!
Give it a try! We are good at this!