INGREDIENTS
1 18 ounce can
Artichoke hearts
2
Garlic cloves
1 tsp
Lemon, zest
1 1/2
Lemon
3
Scallions
1
Egg, large
2 tsp
Lemon juice
1 cup
All-purpose flour
3/4 tsp
Baking powder
1
Kosher salt
1 tsp
Kosher salt
1/2 tsp
Pepper
1 tsp
Salt
1
Vegetable oil
1
Lemon cream
1/4 cup
Milk
1 cup
Sour cream