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midwestandgrassfed.com

A Crossbreed of all Foodies

1 September 24, 2018 Fall

Parm-crusted Artichoke Hearts w/Aioli

We are knee deep in the last of the summer heat and love sharing evening feasts with friends. Treat your friends like the BIG KAHUNAS they are to a spectacular Charcuterie of the Sea. Say it with me: shar-koo-terr-ee. This Big Easy rendition is super easy to put together because it can be whatever you want.

Here is our tried and true spread:

Cajun Shrimp & Sausage Planks

Sage Cheese Beignets

Smoked White Fish Dip

Parm-crusted Artichoke Hearts w/Aioli

Creole Glazed Georgia Pecans

Whiskey Hurricane

Fire up the grill and get this party started! This spread shined its southern soul out with the addition of pickled okra and Castelvetrano olives. Ya-yas… I know you’re thinking Cajun with olives from Sicily? Remember, be fearless with your charcuterie. Cajuns have no fear. 

Subscribe for an added bonus wine pairing!

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Parm-crusted Artichoke Hearts w/Aioli

Author Midwest & Grassfed

Yield 6 servings

Ingredients

  • 1 can quarter artichoke hearts, drained
  • 1 cup parmesan cheese, finely grated, not shredded
  • 1 Tbsp. butter, unsalted
  • 1 tbsp. evoo
  • 1 clove garlic, minced
  • Salt & Pepper

Melt oil and butter in a medium saucepan on medium-high heat. Add quartered artichoke hearts, toss in minced garlic and brown for three minutes. Slowly add parmesan to coat tops of hearts, carefully turn and coat with more cheese. Continue for five minutes or till golden brown. Salt and pepper. Dip in lemony garlic aioli.

Garlic Aioli:

Ingredients:

  • 3/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 2 1/2 tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Mix mayo, garlic, lemon juice, salt and pepper in a small bowl. Cover and refrigerate for 30 minutes or overnight.

1

Categories: Fall Tags: aioli, artichokes, charcuterie, parmesan, seafood

« Creole Glazed Georgia Pecans
Smoked White Fish Dip »

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