Artichoke Pancake With Parmasan Zuchini Blossoms

• artichoke hearts canned 12oz.
• bread crumbs italian 6 oz.
• egg lg 4 ea.
• lemon juice 1 oz.
• chives 1 oz fresh
• basil 4 oz. fresh
• parmasan cheese greated 4 oz.
• zuchini blossoms fresh 12 ea.
• olive oil extra virgin 5 oz.
• salt & pepper to taste.
• chive sprig (to garnish)

1. -in a mixing bowl add drained, chopped, artichoke hearts, 4 oz. of bread crumbs, lemon juice, chopped chives, 2 oz. basil, 2 oz. of parmasan cheese, and 2 whole eggs.
2. -mix together until it is well combined.
3. -shape into 3 oz pattys and coat with remaining breadcrumbs on the outside of the patty if to moist (optional).
4. -in a blender add remaining basil and 3 oz. of olive oil salt and pepper and blend. set aside for the fininshing sauce.
5. -in another mixing bowl beat 2 egg and parmasan cheese together.
6. -heat a large saute pan and add remianing olive oil.
7. -saute artichoke patties untill golden brown and filp.
8. -remove from saute pan and place on a sheet tray and in a 300 oven to keep warm.
9. -in the egg cheese batter coat zuchini blossoms and add to same saute pan.
10. -cook untill golden brown and turn over.
11. -place blossoms on papper towl to soak up any excess oil. season with salt and pepper.
12. -to plate place one artichoke pancake on the center of the plate. Drizzil basil oil around plate with a table spoon.
13. -place two zuchini blossoms on top of the artichoke pancake and garnish with chive sprigs.

bread crumbs italian, egg, lemon juice, chives, basil, parmasan cheese, zuchini blossoms, olive oil, salt, chive sprig

Taken from www.epicurious.com/recipes/member/views/artichoke-pancake-with-parmasan-zuchini-blossoms-1202270 (may not work)