Dublin's Boneless Artichoke Bites Recipe
Make Dublin's Boneless Artichoke Bites Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Artichoke Mixture
Breading
Dipping Sauce
Method
Preparation of Artichoke Mixture
- 1
Thaw the Artichokes
Place the frozen artichoke hearts in a bowl of cold water for about 30 minutes to thaw. Drain and chop into small pieces.
- 2
Mix Ingredients
In a mixing bowl, combine the thawed artichoke hearts, softened cream cheese, grated Parmesan cheese, minced garlic, lemon juice, salt, black pepper, and chopped parsley. Mix until well combined and set aside.
Breading Process
- 3
Prepare Breading Stations
Set up three bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with paprika, garlic powder, and salt.
- 4
Form Bites
Using your hands, take small portions of the artichoke mixture and form them into bite-sized balls.
- 5
Coat the Bites
Dredge each ball first in the flour, then dip in the beaten eggs, and finally coat with the panko breadcrumbs. Ensure each bite is well-coated.
Frying and Dipping Sauce Preparation
- 6
Heat Oil
In a deep pan or fryer, heat oil to 180°C (350°F).
- 7
Fry the Bites
Carefully place the coated artichoke bites into the hot oil, frying them in batches for about 3-4 minutes or until golden brown. Remove them with a slotted spoon and drain on paper towels.
- 8
Prepare Dipping Sauce
In a bowl, combine sour cream, mayonnaise, Dijon mustard, chopped chives, and salt. Mix well and refrigerate until ready to serve.