Crispy Artichokes & Blackberry Pesto

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These Crispy Artichokes and Blackberry Pesto make the perfect holiday appetizer!

Crispy Artichokes & Blackberry Pesto


  • artichoke hearts
  • 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.
Crispy Artichokes & Blackberry Pesto

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!