Crispy Artichokes

Crispy Artichokes: A Favorite Recipe 

Not only are these a great salad topper, but these crunchy, salty treats are also a really good snack, especially if you've got a craving for potato chips or french fries.  Try serving to crew on set before lunch ends!

INGREDIENTS

1/4 cup extra virgin olive oil

2 cups frozen and thawed artichoke hearts, quartered (rinsed canned ones are fine, too)

1/4 cup cassava flour 

1 tsp sea salt

1 tsp freshly ground

INSTRUCTIONS

1.  Preheat oven to 400 F.  Brush a sheet tray with some of the olive oil lightly.

2.  If using frozen artichokes, make sure they are thoroughly thawed.  Dry artichokes in a salad spinner, or pat dry between layers of paper towels.

3.  Mix together cassava flour, salt, and pepper in a shallow dish or bowl.  When artichokes are completely dry, toss in the flour mixture until evenly coated.  (Lemon Pepper OR Lime, Cilantro Salt seasoning are great alternatives!!!).

4.  Spread onto prepared sheet tray and drizzle with remaining oil.

5.  Bake for 25-30 minutes, until golden brown and crispy.

6.  Serve immediately to your Production Crew!

NOTE:  IF storing leftovers, they can be stored in the freezer for ~2 months.  ENJOY & Shoot something awesome :)  

Thanks to my Mom, Laura Casale for teaching me this wonderful dish!

-JMR