Recipe: Plankhouse Crispy Artichoke Hearts with Garlic Lemon Butter
Appetizers and SnacksPLANKHOUSE CRISPY ARTICHOKE HEARTS
"Gail Newsum of Sacramento was hoping we could track down the fried artichoke heart recipe served at the now-closed Plankhouse restaurant. Courtney Johnson of Pollock Pines worked for Far West Services for more than 10 years and has many of Plankhouse's original recipes. Johnson has scaled down this popular recipe for home use. Rich Weigel of Bloomington, Ill., also worked for Far West Services and shared a similar recipe."
1 (15 ounce) can whole artichoke hearts
1 1/2 cups flour*
Salt, ground black pepper and paprika (for seasoning flour)
1 1/4 cups buttermilk
3 ounces Panko bread crumbs (approximately)
Vegetable oil for deep frying
FOR SERVING:
1/4 cup Garlic Lemon Butter (recipe follows)
2 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh parsley
Season flour with salt, pepper and paprika; set aside.
Drain artichoke hearts well and cut in half, being careful not to crush or break leaves. Dust hearts with seasoned flour and dip in buttermilk. Dredge in Panko bread crumbs, making sure that each heart is well-coated.
Deep-fry at 350 degrees F for approximately 2 1/2 minutes or until golden brown and crispy.
Place artichokes in heated dish and cover with Garlic Lemon Butter, Parmesan cheese and parsley.
GARLIC LEMON BUTTER
"This flavored butter accompanies the crispy artichoke hearts, but you can also serve it with fish and other vegetable dishes."
1/4 pound butter
1/4 teaspoon salt
1 1/8 tablespoons finely chopped fresh parsley
1/3 teaspoon garlic powder
1 3/4 tablespoons lemon juice
Place all ingredients in a saucepan and melt over low heat until butter is melted and garlic powder is completely blended with the rest of the ingredients.
Makes 2 servings
Adapted from source: Teri Watson, Sacramento Bee, November 13, 2002
"Gail Newsum of Sacramento was hoping we could track down the fried artichoke heart recipe served at the now-closed Plankhouse restaurant. Courtney Johnson of Pollock Pines worked for Far West Services for more than 10 years and has many of Plankhouse's original recipes. Johnson has scaled down this popular recipe for home use. Rich Weigel of Bloomington, Ill., also worked for Far West Services and shared a similar recipe."
1 (15 ounce) can whole artichoke hearts
1 1/2 cups flour*
Salt, ground black pepper and paprika (for seasoning flour)
1 1/4 cups buttermilk
3 ounces Panko bread crumbs (approximately)
Vegetable oil for deep frying
FOR SERVING:
1/4 cup Garlic Lemon Butter (recipe follows)
2 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh parsley
Season flour with salt, pepper and paprika; set aside.
Drain artichoke hearts well and cut in half, being careful not to crush or break leaves. Dust hearts with seasoned flour and dip in buttermilk. Dredge in Panko bread crumbs, making sure that each heart is well-coated.
Deep-fry at 350 degrees F for approximately 2 1/2 minutes or until golden brown and crispy.
Place artichokes in heated dish and cover with Garlic Lemon Butter, Parmesan cheese and parsley.
GARLIC LEMON BUTTER
"This flavored butter accompanies the crispy artichoke hearts, but you can also serve it with fish and other vegetable dishes."
1/4 pound butter
1/4 teaspoon salt
1 1/8 tablespoons finely chopped fresh parsley
1/3 teaspoon garlic powder
1 3/4 tablespoons lemon juice
Place all ingredients in a saucepan and melt over low heat until butter is melted and garlic powder is completely blended with the rest of the ingredients.
Makes 2 servings
Adapted from source: Teri Watson, Sacramento Bee, November 13, 2002
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Almond Cheese Ball
- Crostini with Mascarpone, Fresh Berries and Honey
- Chicken Meatball Appetizers
- Thyme Twists (using frozen puff pastry dough)
- Holiday Chicken Pinwheels (appetizers)
- Sweet Orange-Glazed Chicken Wings (using chili sauce and orange marmalade)
- Antipasto Mexicano
- Mexican White Dip
- Granolar Bark similar to Publix (2 recipes)
- Fancy Crab Dip (using evaporated milk) (Carnation, 1974)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!