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Crispy Artichokes & Blackberry Pesto



  • 8 cooked Ocean Mist Farms artichoke hearts

  • ½ cup pure cornstarch

  • ½ T kosher salt

  • ½ tsp red chili flake

  • 20 turns fresh cracked pepper

  • 2 cups canola oil

  • ½ cup blackberries, finely chopped

  • ¼ cup toasted pecans, finely chopped

  • 1 tsp balsamic vinegar

  • 1 tsp maple syrup


  • Finely chop blackberries and pecans.

  • In a small mixing bowl, mix together the chopped blackberries, pecans, balsamic vinegar, and maple syrup. Set aside.

  • Mix together the cornstarch, salt, chili flake, and pepper. Set aside.

  • Cut artichokes in half. 

  • Heat 2 cups of canola oil over high in a small sauce pot. Toss the artichoke halves in the cornstarch mixture until well coated. Once oil is hot, fry the artichokes for 1 minute**
    **If the oil is too hot, the artichokes will brown in less than 30 seconds, if the oil is too cold, they
    won’t be golden brown by 1 minute. Test one artichoke before frying them all to ensure the oil is hot enough. Artichokes should be crispy and golden brown.

  • After frying, let artichokes drain off excess oil by laying them onto a paper towel.

  • Scoop a little bit of the berry mixture onto each artichoke. Serve immediately.

prep time
total time
CALORIESper serving
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15 minutes
20 minutes
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