Egg Dipped Artichoke Hearts Recipe
Egg dipped artichoke hearts layered between tomato, fresh milk mozzarella, basil leaves and roasted peppers with greek style vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper. Set aside.
- 2
Prepare the Artichoke Hearts
Drain and rinse artichoke hearts. Pat dry with a paper towel.
- 3
Dip Artichoke Hearts in Egg
Beat the eggs in a shallow dish. Dip each artichoke heart in the egg mixture, ensuring they are well coated.
- 4
Cook Artichoke Hearts
In a skillet over medium heat, add a little olive oil. Once hot, add the egg-dipped artichoke hearts and cook until golden brown on all sides, about 3-4 minutes. Remove and set on a paper towel to drain excess oil.
- 5
Assemble the Dish
On a serving platter, layer the cooked artichoke hearts, sliced tomato, fresh mozzarella, basil leaves, and roasted red peppers.
- 6
Drizzle and Serve
Drizzle the prepared vinaigrette over the layered dish and serve immediately.
