Heart Of Gold

• Artichoke Hearts
• 2 globe artichokes, preferable with some stalk.
• 1/2 lemon
• 2 tablespoons olive oil
• 1 egg, beaten
• 1 cup dry bread crumbs
• Creamy Cumin-Lime Dipping Sauce
• 1/2 cup creme fraiche
• 1 tsp cumin seeds, toasted and ground
• finely grated zest of a lime
• juice of a lime
• Salt

1. Prepare the artichokes: Peel all the leaves off the choke. Peel the stalk and with a paring knife neatly trim the bottom where you removed the leaves.
2. Cut the trimmed artichokes in half vertically and with a spoon remove the hairy choke. Be careful when cutting in half to evenly cut the stem, too.
3. Rub immediately with lemon juice so the artichoke doesn't get brown (which happens very quickly!). Steam the hearts until tender. Time will vary depending on the size of the hearts (about 15 minutes).
4. Dip each artichoke half into the egg and then into the bread crumbs.
5. Fry in the olive oil over medium heat until golden.
6. Set on paper towels to absorb the oil.
7. Mix all the ingredients together, adding salt to taste.
8. Serve the golden hearts warm with the creamy dipping sauce.

hearts, artichokes, lemon, olive oil, egg, bread crumbs, cumin, creme fraiche, cumin seeds, lime, lime, salt

Taken from food52.com/recipes/4445-heart-of-gold (may not work)