Artichoke Hearts Gone Buffalo, with Celery Crudité and Buttermilk Blue Cheese Dressing
- 1 14.5 oz. jar Cynara Marinated Artichoke Hearts
- 3 T extra virgin olive oil
- 3 T melted butter
- ¼ cup hot pepper sauce (e.g., Frank’s Original)
- 1 t spicy paprika
- ½ t ground cayenne pepper
- ½ t salt
- ¼ t fresh ground black pepper
- ½ cup buttermilk
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup crumbled blue cheese
- 1 T fresh lemon juice
- 1 clove garlic, minced
- 4 stalks celery
Season a large skillet with EVOO and sauté the artichoke hearts over medium heat until golden brown on one side. They’ll begin to release a fragrant aroma when they are close to being done.
Buffalo sauce: Mix melted butter, hot pepper sauce, paprika, cayenne pepper, salt, black pepper, and two tablespoons of artichoke marinade in a medium-sized bowl.
Buttermilk blue cheese dressing: Combine buttermilk, sour cream, mayonnaise, blue cheese, minced garlic, and lemon juice. Add salt and pepper to taste.
Cut three celery stalks into slender batons for dipping. Shave the remaining stalk into long strands and place them in ice water until they start to curl. Once they have taken on their new shape, drain the water and gently pat dry with a paper towel.
Toss the warm artichoke hearts in the buffalo sauce and spoon them onto four salad plates. Perch curly celery strands atop each serving and serve with celery sticks and buttermilk blue cheese dressing alongside.
Chef John Husby
Chef John has travelled the globe in search of good food, and now he is opening up a new frontier for artichoke hearts of all kinds. He’ll reinvent classic dishes and create new favorites. Get ready to be inspired for creative experiments of your own.
You can make both the dressing and the buffalo sauce up to three days ahead, but be sure to store them in the fridge!