Every Saturday morning, while the house still slept, Mama crept out to the market. Ever the perfectionist, sometimes she returned empty-handed. But whenever she came home with artichokes, we knew we were in for a treat.
Little dumplings loaded with chopped artichoke hearts, lemon zest and Mama Francesca Parmesan, Basil & Oregano formed into quenelles and lightly fried. Serve with herbed olive oil for dipping.
Suggestion: Using a candy thermometer to keep oil temperature consistent will yield evenly cooked fritters.
½ cup Mama Francesca Parmesan, Basil & Oregano
½ cup Whole Wheat Flour
½ cup All Purpose Flour
2 tsp. Sugar
2 tsp. Baking Powder
¾ tsp. Salt
¼ tsp. Black Pepper
½ cup Milk
2 Tbsp. Sweet Onion, minced
1 6-oz. jar Artichoke Hearts, drained and chopped
¼ tsp. Garlic Powder
Oil, for frying