Artichoke Hush Puppies

Joseph Marini’s Artichoke Hush Puppy is like no corn fritter you’ve ever had before! Crispy on the outside, tender, warm and sweet on the inside, with the brightness of an artichoke pesto. Dip them in Lemon-Caper Remoulade and you’ve got the quintessential finger food.

These are best served fresh, whether warm or at room temperature, and look great stacked on a white platter.

Makes 24-28

Ingredients

• 1 cup white cornmeal
• ½ cup all–purpose flour
• ½ cup cake flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt
• ½ cup buttermilk
• 2 large eggs
• ½ white onion, minced
• 8 ounces Artichoke Pesto
• 6–8 cups grapeseed oil
• Maldon salt

Directions

1 | Sift together the cornmeal, both flours, baking powder, baking soda,and salt.

2 | Whisk the eggs into the buttermilk, then whisk in the artichoke pesto and onion.

3 | Combine the artichoke pesto mixture with the flour mixture and mix until incorporated.

4 | In a cast iron Dutchoven, add enough grapeseed oil to be 1½–2′′ deep. Clip–in a candy thermometer and bring the oil to 350 degrees.

5 | Using a 1–ounce ice cream scoop, place 7–8 individual scoops into the hot oil and allow to fry to a nice golden brown, about 3–4 minutes. Adjust the temperature of the stove to maintain 350 degrees. The temperature will lower when you put the batter into the oil.

6 | Transfer the hot hush puppies to a rack lined with paper towels and repeat until all the batter is used. Sprinkle a little crushed Maldon salt onto the hush puppies when they come out of the oil.

Artichoke Pesto Ingredients

• 2 14–ounce cans of artichoke quarters
• 1 bunch parsley, stems removed
• ¾ cup walnuts
• ½ cup grated parmesan cheese
• 5 garlic cloves, smashed
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¾ cup olive oil
• 2 tablespoons lemon juice

Pesto Directions

1 | Drain and rinse the artichokes. Squeeze out any excess water.

2 | Wash the parsley and pat dry.

3 | In the bowl of a food processor, add the artichokes, walnuts, garlic, and parmesan cheese. Pulse to chop all the ingredients.

4 | Remove the food processor lid and add the parsley, salt, pepper, lemon juice, and olive oil. Process on high speed for about 45 seconds until a smoothish paste is formed. If the pesto is a little too stiff, additional olive oil can be added 1 tablespoon at a time.

5 | Store in an airtight container.

Lemon Caper Remoulade Ingredients

• 1 cup mayonaise
• 1 teaspoon capers, chopped
• 1 teaspoon fresh dill, chopped
• 1 teaspoon fresh parsley, chopped
• 1 lemon, juiced
• A pinch of cayenne
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper

Remoulade Directions

Combine all ingredients in a bowl and mix until combined. Store in a sealed container in the refrigerator for up to 1 week.

See more of Joseph’s potluck recipe recommendations and tips for perfect potluck etiquette.