Deep-fried artichokes with jalapeño and bacon dip – Food & Home Magazine

Ingredients

• DIP
• 150g bacon, diced
• 5ml (1 tsp) garlic, peeled and crushed
• 80g (2 alrge) gherkins, finely chopped
• 1 pickled jalapeño, seeded and finely chopped
• 30ml (2 tbsp) spring onion, finely chopped
• 150g Greek yoghurt
• 45ml (3 tbsp) cream cheese, at room temperature
• 45ml (3 tbsp) mayonnaise
• 15ml (1 tbsp) sweet chilli sauce
• 1,25ml (¼ tsp) paprika
• Cerebos Salt and freshly ground black pepper, to taste
• 5 fresh basil leaves, finely chopped
• ARTICHOKES
• 4 large whole artichokes
• 60ml (¼ cup) cake flour, seasoned with Cerebos Salt and pepper
• 3 large eggs, beaten
• 80ml (? cup) breadcrumbs
• 30ml (2 tbsp) Parmesan, finely grated
• vegetable oil, to deep-fry
• lemon wedges, to serve
• microherbs, to garnish (optional)