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AC: Artichoke Dip with Crispy Artichoke Leaves

Updated: Aug 24, 2020

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.

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- Artichokes

- 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!

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