Crispy Artichokes & Blackberry Pesto

Name: Crispy Artichokes & Blackberry Pesto
Ingredients: artichoke hearts; ½ cup pure cornstarch; 1½ teaspoons kosher salt; ½ teaspoons red chili flake; 20 turns fresh cracked pepper; 2 cups canola oil; ½ cup California Giant blackberries, finely chopped; ¼ cup pecans, toasted and finely chopped; 1 teaspoon balsamic vinegar; 1 teaspoon maple syrup

These Crispy Artichokes and Blackberry Pesto make the perfect holiday appetizer!

INGREDIENTS

artichoke hearts
½ cup pure cornstarch
1½ teaspoons kosher salt
½ teaspoons red chili flake
20 turns fresh cracked pepper
2 cups canola oil
½ cup California Giant blackberries, finely chopped
¼ cup pecans, toasted and finely chopped
1 teaspoon balsamic vinegar
1 teaspoon maple syrup

DIRECTIONS

- - Finely chop blackberries and pecans.
- - In a small mixing bowl, mix together the chopped blackberries, pecans, balsamic vinegar, and maple syrup. Set aside.
- - Mix together the cornstarch, salt, chili flake, and pepper. Set aside.
- - Cut artichokes in half.
- - Heat 2 cups of canola oil over high in a small sauce pot. Toss the artichoke halves in the cornstarch mixture until well coated. Once oil is hot, fry the artichokes for 1 minute** **If the oil is too hot, the artichokes will brown in less than 30 seconds, if the oil is too cold, they won’t be golden brown by 1 minute. Test one artichoke before frying them all to ensure the oil is hot enough. Artichokes should be crispy and golden brown.
- - After frying, let artichokes drain off excess oil by laying them onto a paper towel.
- - Scoop a little bit of the berry mixture onto each artichoke. Serve immediately.

Crispy Artichokes & Blackberry Pesto

INGREDIENTS

DIRECTIONS

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Follow your berries to the farm.