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Artichoke Pancakes With Goat Cheese

By kelly in TO

Added October 21, 2007 | Recipe #260468

Categories: Pancakes and waffles Breakfast < 30 mins

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Total Time:

Prep Time:

Cook Time:

25 mins

15 mins

10 mins

kelly in TO's Note:

The Olives Table by Todd English and Sally Sampson

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Ingredients:

Servings:

Units: US | Metric

3 fresh artichoke hearts or 3 frozen artichoke hearts or 3 canned artichoke hearts
2 lemons, cut in half
3 large eggs
1/4 cup water
1/3 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large egg whites
1 tablespoon olive oil
3 tablespoons crumbled goat cheese
1 tablespoon sour cream

Directions:

1

Fill a large bowl with ice water.
2

If using fresh artichokes, prepare as follows:.
3

- To prepare artichoke bottoms, slice off the stems of the artichokes and remove any tough outer leaves. Place them in a large non-aluminum pot and cover them with cold water. Squeeze the lemons into the pot, add the juice and the lemon halves to the pot, and bring to a boil over high heat. Reduce the heat to a medium and cook until the artichokes are tender, about 25 minutes. Use the tines of a fork to check for tenderness.
4

Place the artichokes in the ice water. When they are cool enough to handle, drain and remove the leaves and the fuzzy chokes. Trim off the edges of the bottoms.
5

Preheat the oven to 350 degrees.
6

Place the artichoke bottoms, eggs, and water in a blender or a food processor fitted with a steel blade and blend until creamy. Pour into a mixing bowl, add the flour, salt, and pepper, and combine until the mixture forms a thick paste.
7

Whip the egg whites in a dry copper or stainless steel bowl until they hold stiff peaks. Gently fold into the artichoke mixture.
8

Place a cast-iron skillet over medium-high heat and when it is hot, add the oil. Drop dollops of batter (about 2 tablespoons per pancake), a few at a time, into the hot oil. When the edges begin to stiffen, turn the pancakes over and cook until lightly golden, abut 2 minutes. Place the pancakes on an oven proof plate.
9

Combine the goat cheese and sour cream in a small mixing bowl. Top each pancake with a large dollop of the goat cheese mixture and place in the oven until the cheese just begins to melt, about 2 minutes.