Recipe uploaded by Louanne, www.louanneskitchen.com

Artichoke, Feta, and Lemon Fritters

1 14-oz can artichoke hearts, drained

1 tablespoon grated garlic

3 leeks, sliced thinly

1 tablespoon extra virgin olive oil

1 cup flour

1/4 cup Italian bread crumbs

1/2 cup Parmesan cheese, grated

1/4 parsley, minced

1/4 cup feta cheese, crumbled

1/2 teaspoon black pepper

1/2 teaspoon dried Italian seasoning

Zest of one lemon

Juice of one lemon

1 large egg, beaten

Vegetable oil for pan-frying

Drain, rinse, and chop artichoke hearts.

Combine leeks, garlic and the extra virgin olive oil in a small bowl; microwave for 3 minutes or until softened.

Add leeks and garlic to the artichoke hearts.

Stir in flour, bread crumbs, Parmesan cheese, parsley, feta, black pepper, Italian seasoning, zest and juice.

Beat egg, then stir into mixture; allow mixture to chill in refrigerator for at least one hour.

Heat oil in shallow skillet - about 1" deep

Shape mixture into 10 fritters and fry for 3 minutes on each side.

Serve warm or room temperature.