Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg are showing us how to prepare crispy artichokes, cheese-stuffed grape leaves and some seasonal cocktails today.
Crispy artichokes smothered in a savory lemon fill sauce:
2 artichokes quartered (canned version)
2 eggs well beaten
1 cup flour
1 tsp salt
1/2 tsp pepper
1/4 tsp granulated garlic
1 lemon juiced and zested
1 cup Panko bread crumbs
1 tbsp fresh chopped dill no stems
6oz scampi sauce
Drain the artichokes, pat dry w a paper towel
Add the salt pepper & granulated garlic to the flour.
Dip the artichokes in the seasoned flour, then dip into the eggwash.
Dip artichokes into the Panko bread crumbs. Fry 2 minutes on each side of artichokes.
Prepare the sauce over medium heat by adding the scampi sauce, the lemon juice, and the fresh dill. Add lemon zest to taste. After the sauce comes to a boil, remove from heat & pour over the artichokes.
Cheese stuffed grape leaves:
Greek Kasari cheese
Bulgarian feta cheese
Balsamic vinaigrette dressing
Place cheese mixture in the center of the grape leaves, roll grape leaves. Char grill grape leaves and serve drizzled w balsamic vinaigrette dressing.
Smirnoff vanilla vodka
Pour all ingredients over ice, strain into a martini glass rimmed w cinnamon & sugar mix
Pour all ingredients over ice, shake, top w maraschino cherry, enjoy!