June 26, 2016
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Chef Henry’s Gourmet Recipes

June 5, 2014 1:01 am0 commentsViews: 9

Perfect appetizers for graduation

Long stem artichoke roses

Long stem artichoke roses

Long stem artichoke roses

Centos long stem artichokes in olive oil

10 thin slices of prosciutto

Fresh mozzarella

Balsamic glaze

Remove artichokes from jar and butterfly top. Slice fresh mozzarella in strips and place in butterflied part of artichoke. Wrap top of artichoke with prosciutto Bake at 375 on non stick pan for 20 minutes until prosciutto is crispy. Place on serving dish and drizzle with balsamic syrup.

Artichoke Milanese

Artichoke Milanese

Artichoke Milanese

1 can of artichoke hearts in water

1 container Italian seasoned bread crumbs

Grated locatelli cheese

2 large eggs

3 tablespoons of blended oil

1 fresh lemon juiced

Beat the 3 large eggs in a bowl

Drain artichokes from the water and place in eggs. Remove from egg and coat evenly with bread crumbs. Heat oil in sauté pan and brown breaded artichokes. After browned drizzle fresh lemon on artichokes and grated cheese. Heat in the oven for 10 minutes until cheese is melted and serve. Goes great with Botto’s Fra Diavlo sauce.

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