Drain a can of artichoke hearts

(I save the juice and add it to my marinara)

Press your index finger into the center of the artichokes leaving a hollow with the sides in place

Fill hollow with crumbled gorgonzola

(No gorgonzola use feta or mozzarella)

Roll artichoke in flour, covering completely

Next, roll in egg wash

(A couple of whipped eggs with a little salt and pepper)

Next, roll in any seasoned bread crumbs

Submerge in hot olive oil using a fry daddy or a household pan

Remove when golden brown (maybe 3 minutes)

Cut an artichoke in half and serve on some marinara

If you are really romantic... shape your sauce into a heart

Happy Valentine's Day

"Cooking is like love. It should be entered into with abandon or not at all."   

-- Harriet Van Horn

By Jan Perrin

Jan Perrin is the owner of The Fieldston Restaurant in Marshfield. His AppeTeasers column--- exclusive to SSW--- offers easy, affordable, and appetizing recipes that are sure to impress your guests.

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