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Author Notes: My husband and I are currently stationed in Monterey, California and we are 5 mins from the artichoke capitol; Castroville, California. The field behind my home is full of artichokes of all sizes, and I love to watch them grow. The farmer who owns the field gives me fresh artichokes all the time. I will never turn down a good veggie or fruit. I have designed a recipe that will knock your “Bobbi Socks” off! Fried baby artichokes stuffed with Philadelphia Cream Cheese Onion & Chive and battered in a garlic bread crumb butter milk combination. With a Bacon, Veggie, Philadelphia Cream Cheese Sundried Tomatoes & Basil dip to add even more flavor to the appetizer. All you need to do is add fresh baked flat bread and you have the perfect Stuffin' It Up & Addin' It Up Appetizer. —bobbimarie24
Makes six baby artichokes
- 6 Baby Artichokes
- 8 ounces Philadelphia Cream Cheese Onion & Chive
- 8 ounces Philadelphia Cream Cheese Sundried Tomatoes & Basil
- 2 cups Garlic and Herb Bread Crumbs
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 4 Fresh Garlic Cloves (crushed)
- 1 tablespoon Paprika
- 2 Celery Sticks (Chopped)
- 3 Green Onions (Chopped)
- 2 cups Fresh Parsley
- 1 Large Radish (Chopped)
- 1 Large Avocado
- 3 cups 100% Canola Oil
- 4 Large Thick-Cut Sliced Bacon
- 1 Large Lime (squeezed)
- 3 Large Slices of Flat Bread
- 2 cups Butter Milk
- 1 Large Artichoke with Removed Heart
- 0 Drizzle of Extra Virgin Olive Oil
- Cut bottom off of 6 Baby Artichokes and pull the leaves off until you see light green and/or purple. Pull all leaves out and make the artichokes a flower. Stuff all 6 baby artichokes with 8 oz of Philadelphia Cream Cheese Onion & Chive (you can over stuff).
- In a medium size mixing bowl pour 2 cups of butter milk and add salt and ground black pepper to taste (at least ½ tea salt 7 ¼ tea ground black pepper). In another medium size mixing bowl mix 2 cups of Garlic and Herb Bread Crumbs, ½ tea paprika, salt and ground black pepper to taste. Set both aside for later use.
- In a large mixing bowl combine 8 oz of Philadelphia Cream Cheese Sundried Tomatoes & Basil, 2 celery stocks cut into cubes, 3 green onions cut into cubes (use the entire onion), and 2 cups fresh parsley chopped, 1 large radish chopped into cubes, 1 large avocado, 1 large lime juiced and salt & ground black pepper to taste. Add all ingredients in large mixing bowl into a food processor and mix until smooth. Pour into a large mixing bowl.
- Cut 4 large thick-cut bacon into slices and fry in a large skillet (medium heat). Once bacon is crisp put onto a plate with paper towels to dry. Once all grease is removed from bacon add to large mixing bowl with ingredients from food processor.
- Pre-heat oven to 350 degrees F. cut 3 large slices of flat bread into squares. Spray a baking sheet with non-stick cooking spray, place cut flat bread on baking sheet and drizzle with extra virgin olive oil, heat in oven for 10 mins.
- Take stuffed baby artichokes and drip head first into butter milk then roll in bread crumb mixture and set aside. Heat 3 cups of 100% canola oil in a large skillet (350 degrees F). Put baby artichokes into oil and fry each side for 2-4 mins, remove and let sit for 5 mins to cool.
- Cut heart out of the large artichoke and flower open then add bacon veggie mixture into the middle of the flowered artichoke. Place baked flat bread around large stuffed artichoke on a large serving dish. Take cooled fried baby artichokes and cut in half, place around flat bread and stuffed large artichoke.
- HINT: This dish can be served hot or cold, it will keep very well in the refrigerator for up to 2 days.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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