These Crispy Artichokes and Blackberry Pesto make the perfect holiday appetizer!
½ cup pure cornstarch
1½ teaspoons kosher salt
½ teaspoons red chili flake
20 turns fresh cracked pepper
2 cups canola oil
½ cup California Giant blackberries, finely chopped
¼ cup pecans, toasted and finely chopped
1 teaspoon balsamic vinegar
1 teaspoon 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.