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Chef Harold’s artichoke fritters with roasted red pepper chutney sauce
COURIER-JOURNAL15Ingredients
80Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 1/2 cups artichoke hearts
- 1/4 cup red bell pepper
- 1/4 cup diced red onion
- 1/4 cup green onion (diced)
- 2 tsp. baking powder
- 1 Tbsp. tarragon
- 1 jalapeño (fresh)
- 1 tsp. salt
- 1 tsp. white pepper
- 3 whole eggs
- 1/2 cup seasoned flour
- 2 red bell peppers
- 8 whole garlic (cloves fresh)
- 1 poblano pepper (dried)
- 1/2 cup chutney
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