Artichoke Pancake With Parmasan Zuchini Blossoms - bread crumbs italian

Method

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