Hear that high-pitched sound not unlike a champagne glass shattering against the wall? That’s a million hearts being broken by this ass-gettin’ APHRODISIAC appetizer. The hook is that it’s baked, not deep-fried, keeping those asses slimmer and more inclined to get down later. Don’t wallow in bloated oily malaise. Bake those hearts before you break more hearts. I figured this out when I brought a platter for a baseball playoff party. The diehard Dodger fans were crushed by the loss to the Phillies, but they took solace with my healthy-ish finger food. One particularly devastated, but delicious female fan got an extra dose of comforting by the chef. Soon her sorrow over her team’s seasonal demise was overshadowed by the fact I didn’t call her again. I still feel bad, but my calendar is jam-packed for the next month with more hearts to break. Next!
Total time: approximately 35 minutes
Projected cost: $8
Drinking Buddy: Beer or a crisp white wine
1. Cooking spray
2. 3 tbsp flour
3. 3 tbsp breadcrumbs
4. 2 tbsp mayonnaise
5. 2 dashes garlic salt
6. 1 egg
7. 1 tbsp sun-dried tomatoes
8. 1 can ARTICHOKE hearts
9. 1 handful shredded Parmesan
10. ½ lemon (optional, not pictured)
Preheat the oven to 350°F/175°C. Drain the can of artichoke hearts and squeeze the excess juice out of each heart before you cut them in half.
Fill three separate bowls: 1. flour, 2. egg beaten, 3. breadcrumbs & Parmesan. Roll each artichoke heart first in flour, then in egg, and then in breadcrumbs/parmesan.
Spray a baking sheet and place each artichoke on it, leaving space in between. Throw them in the oven and bake until golden (approx 25 min). Use a spatula to pry each off.
While you wait for the breaded artichoke hearts to bake, create a sun-dried tomato aioli dip. Combine the mayonnaise, garlic salt, lemon juice, and sun-dried tomatoes and blend. Throw in a little bowl and serve with a smile.