Artichoke and Burrata-Stuffed Squash Blossoms With Blistered Tomatoes

Aron Schwartz, Marina Kitchen’s executive chef, highlights the fresh flavors of summer with an artichoke and burrata-stuffed squash blossom recipe. The dish uses organic ingredients easily found at local farmers markets.

Artichoke and Burrata-Stuffed Squash Blossoms With Blistered Tomatoes
Serves 6

For the squash blossoms:
5 baby artichokes
3 T. olive oil, plus frying oil
2 T. spring onion, minced
1/2 c. white wine
Juice of 1/2 lemon
1 garlic clove, minced
1 thyme sprig
Salt and pepper to taste
4 oz. burrata
1 t. lemon zest
12 squash blossoms
3 eggs
3 c. panko breadcrumbs
Sea salt to taste

For the blistered tomatoes:
3 T. olive oil
2 pt. heirloom cherry tomatoes
Salt and pepper to taste
1 garlic clove, minced
1/4 t. red chili flakes
1 T. fresh basil, torn

Clean and remove the outer layer of leaves of each artichoke and trim off the stems. Cut artichokes into quarters.

Heat a sauté pan over medium heat. Add olive oil and onion. Heat until warm, then add artichokes and sauté for one minute. Add wine, lemon juice, garlic clove and thyme. Season with salt and pepper.

Cook on low heat until artichokes are soft, about 10 to 15 minutes. Remove from heat and cool.

Place artichokes, burrata and lemon zest in a food processor. Pulse until smooth. Adjust seasoning to taste.

Spoon 1 to 2 t. of artichoke mix into each squash blossom.

Cool in refrigerator for 5 minutes.

Whisk eggs in a bowl and put breadcrumbs in another bowl. Dig squash blossoms in egg, then into breadcrumbs to cover. Spread on a sheet pan.

In a deep fryer, heat oil to 350 degrees. Drop squash blossoms in oil and cook until golden brown, about 1-2 minutes. Remove from oil and drain on a paper towel. Season with sea salt and set aside.

For blistered tomatoes, heat a sauté pan over medium-high heat. Add oil, tomatoes, salt and pepper. Lower heat to medium setting and sauté tomatoes for 3 minutes.

Add garlic and chili flakes and cook another 2 minutes. Remove from heat. Add basil and adjust seasoning as needed.

To serve, divide blistered tomatoes evenly between six plates and top with two squash blossoms.

Executive Chef Aron Schwartz
Marina Kitchen
333 W. Harbor Drive,
San Diego, CA 92101
619-234-1500