Labneh With Fried Artichokes Recipe
harissa vinaigrette. honey-soaked dates. pita
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Ingredients
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Labneh and Fried Artichokes
Method
Preparation and Assembly
- 1
Make the Labneh
Place the yogurt in a cheesecloth or a fine mesh strainer over a bowl. Let it drain in the refrigerator for at least 4 hours or overnight until thickened.
- 2
Prepare the Artichokes
Drain the artichoke hearts and pat them dry with paper towels. Season with salt and pepper.
- 3
Bread the Artichokes
Set up a breading station with three shallow dishes: flour in one, beaten eggs in the second, and breadcrumbs in the third. Dredge each artichoke heart in flour, dip in egg, then coat with breadcrumbs.
- 4
Fry the Artichokes
In a large skillet, heat vegetable oil over medium heat. Fry the breaded artichokes in batches until golden brown and crispy, about 3-4 minutes each side. Drain on paper towels.
- 5
Prepare the Harissa Vinaigrette
In a small bowl, mix 2 tablespoons of harissa with 4 tablespoons of olive oil and a pinch of salt. Adjust the seasoning to taste.
- 6
Assemble the Dish
Spread the labneh on a serving plate, top with fried artichokes, drizzle with harissa vinaigrette, and garnish with honey-soaked dates. Serve with warm pita bread.