We discovered Fried Artichoke Hearts at a recent wine festival…we were in love after the first bite. This is our version using our amazing Firepit Dry Rub and Hot Tomato Jam. These work great as a side dish or as an appetizer.
Ingredients:
1 can Artichoke hearts in water, drained and quartered
2 cups all purpose flour
1/4 cup Firepit Dry Rub
2 eggs, beaten with 2 tablespoons water
Canola Oil
1 Jar Hot Tomato Jam
Instructions:
In a large heavy sauce pan heat 2 inches of oil to 350 degrees.
In a shallow baking dish mix together the flour and Firepit Dry Rub. Place egg mixture in another shallow baking dish.
In two batches, dip quartered artichoke hearts in egg mixture, then dip in flour mixture (and coat) and repeat, ending in flour mixture. Place carefully in hot oil and fry until golden brown (about 2 minutes). Remove quarters and drain on paper towels. Repeat with remaining artichoke hearts.
Serve warm artichoke hearts with Hot Tomato Jam for dipping.
My friend Marcia created this thick, zesty jam after harvesting an abundance of tomatoes and jalapenos from her garden.
With an added touch of ginger, this sweet and savory condiment is amazing! We slather it on burgers, omelets & eggs, sandwiches, crackers and cheese. It’s absolutely perfect with lamb or pork tenderloin!
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