Saturday, August 17, 2013

Fried Baby Artichokes with Stuffed Squash Blossoms


Wednesday 14 August
We got a batch of baby artichokes from Hyde Park Kroger's, and thought we'd supplement them with our own garden zephyr blossoms, stuffed with smoked mozzarella. 

The artichokes were so small and tender we didn't even have to parboil them in our usual fashion - just cleaned, halved, and sizzled them in hot oil until they were crisp on both sides. 

On the side, a salad of heirloom tomatoes scattered with Sharon's Thai basil leaves and flowers, for an elegant vegetarian meal.

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