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RECIPE OF THE WEEK #447

Artichoke Fritters

1/2 pound artichoke hearts or bottoms
2 large egg white (about 1/2 cup)
3 tablespoons freshly grated Parmesan cheese
1/2 teaspoon minced garlic
1 tablespoon minced shallots
1 teaspoon minced fresh flat-leaf parsley
Pinch freshly ground black pepper
3 tablespoons unbleached all-purpose flour
1/2 teaspoon free baking powder

Boil the artichokes in salted water (1/2 cup salt per 1 gallon water) in a large saucepan for 7 to 10 minutes, or until tender. Drain and chop the artichokes.

Fold together the artichokes, egg whites, parmesan, garlic shallots, parsley, and pepper in a large bowl.

Mix the flour and baking powder in a small bowl or cup. Slowly mix into the artichoke mixture. Lightly spray a large sauté pan with canola oil. Pour 1/3 cup artichoke mixture into the pan and flatten it with a spatula. Repeat with the remaining batter. Sauté the fritters on each side over medium heat until cooked through.

Serves 4.