Recipe: Baked Artichoke Wedges
Appetizers and SnacksBAKED ARTICHOKE WEDGES
1 large artichoke
1 egg
1 tablespoon water
1 teaspoon Dijon mustard
1/2 cup fine dry bread crumbs (or cornmeal)
1/8 teaspoon pepper
1/8 teaspoon paprika
Dash of salt
3 tablespoons butter or margarine
TO PREPARE ARTICHOKE HEARTS:
Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petals should remain on artichoke hearts. Continue to snap off and discard petals (or reserve and cook to serve as an appetizer) until central core of pale green petals is reached. Trim outer dark green layer from artichoke. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center petals and fuzzy centers.
TO BAKE:
Combine egg, water and mustard. Combine bread crumbs, pepper, paprika and salt. Dip artichoke wedges into egg mixture, then into crumb mixture. Melt butter in 15x10x3/4-inch baking pan. Place artichoke wedges in pan; turn to coat both sides with butter.
Bake at 425 degrees F for 15 to 20 minutes or until golden.
Makes about 24 to 30 appetizers
Source: California Artichoke Cookbook and the California Artichoke Advisory Board
1 large artichoke
1 egg
1 tablespoon water
1 teaspoon Dijon mustard
1/2 cup fine dry bread crumbs (or cornmeal)
1/8 teaspoon pepper
1/8 teaspoon paprika
Dash of salt
3 tablespoons butter or margarine
TO PREPARE ARTICHOKE HEARTS:
Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petals should remain on artichoke hearts. Continue to snap off and discard petals (or reserve and cook to serve as an appetizer) until central core of pale green petals is reached. Trim outer dark green layer from artichoke. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center petals and fuzzy centers.
TO BAKE:
Combine egg, water and mustard. Combine bread crumbs, pepper, paprika and salt. Dip artichoke wedges into egg mixture, then into crumb mixture. Melt butter in 15x10x3/4-inch baking pan. Place artichoke wedges in pan; turn to coat both sides with butter.
Bake at 425 degrees F for 15 to 20 minutes or until golden.
Makes about 24 to 30 appetizers
Source: California Artichoke Cookbook and the California Artichoke Advisory Board
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