Tina Cornett; Melanie J. Clarke
6 servings (serving size: 3 latkes and 1 tablespoon sour cream)

Use the shredder blade of a food processor to quickly shred the artichokes, potato, and carrot. Cook the latkes soon after combining the ingredients so the mixture does not become watery; if this happens, though, remove the mixture from the liquid using a slotted spoon.

How to Make It

Step 1

Place artichokes, potatoes, and carrot in a large bowl, and toss gently to combine. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to artichoke mixture; toss gently to combine. Add egg and egg white; stir just until combined.

Step 2

Heat half of oil in a large nonstick skillet over medium-high heat. Spoon about 1/4 cup artichoke mixture for each of 9 latkes into pan. Cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining oil and artichoke mixture. Serve with sour cream.

Ratings & Reviews

honucooks's Review

January 02, 2009
I made these because I was interested in cooking with sunchokes- a first for me. The latkes came together rather easily and were tasty. They didn't knock my socks off, but I'd make them again if I found myself with sunchokes on hand!