Perfect appetizers for graduation
Long stem artichoke roses
Centos long stem artichokes in olive oil
10 thin slices of prosciutto
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.
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.