Your Winery

Stuffed Artichoke Beer Batter with the Chardonnay

Serves 5

10        Baby artichokes, peeled, parboiled with the choke removed

2T        Butter

1T        Garlic, small dice

3T        Onions, small dice

1C       Mushrooms cut into ¼’s

3/4C    Panko bread crumbs

1/2C    Blue cheese, crumbled

TT        Salt and pepper ( TT= To Taste )

1C       flour for dusting

3C       Beer batter ( See recipe below )

Filling:

Place your butter into a sautee pan over medium heat and melt.  Add in your garlic and onions and cook until the onions are translucent.  Add in the mushrooms and cook for about five minutes while stirring.  Remove from heat and add the breadcrumbs and blue cheese then stir until everything is mixed in.  Season To Taste with salt and pepper.  The filling is now ready and can be made a few days in advance. 

For service:

Place the filling into the artichoke and pack lightly.  Dust with flour then put into the beer batter.  Place into a 350 degree preheated deep fryer and fry until golden brown.  Remove from oil and put onto a pan with paper towels to absorb excess oil.  Season with salt and serve.  Enjoy!

Beer batter

7.5oz    All purpose flour

2.5oz    Corn starch

1T        Salt

1t         Black pepper

2t         Baking powder

16oz     Beer

Beer Batter:

Mix together the flour, cornstarch, salt and pepper and baking soda in a medium bowl.  Add the beer and stir until smooth.  Hold for service

Legend:

T= Tablespoon                                     t=teaspoon

oz= ounce                                            C= Cup

TT= To Taste

Created by Chef Tomm Johnson

visit chef Tomm at  www.cheftomm.com