| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Accompanime, Appetizer, Side dishes | 4 | Servings | |
INGREDIENTS
| 16 | oz | Baby artichokes, quartered |
| or two large artichokes | ||
| Flour for dredging | ||
| 2 | Eggs, beaten lightly | |
| 3 | c | Fresh bread crumbs |
| Combination olive and | ||
| vegetable oil for deep | ||
| frying |
INSTRUCTIONS
Stem artichokes even with their bases and remove and discard any hard outer leaves. In a large saucepan of boiling salted water blanch the artichokes for 6 minutes, or until just tender. Drain the artichokes and refresh under cold water. gently spread the leaves of the artichokes outward. Flatten with the side of a knife, being careful not to crack them, and pat dry. Dredge in flour and coat with eggs, letting excess drip off. Coat with bread crumbs. In deep fryer or heavy saucepan heat oil to 375 F. and fry artichokes, a few at a time, for 3 minutes, or until golden. Transfer to paper towels to drain. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6557(or 8) Posted to MC-Recipe Digest V1 #985 by The Meades <kmeade@idsonline.com> on Jan 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 409
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 93mg
Sodium: 729.4mg
Potassium: 569.6mg
Carbohydrates: 70.4g
Fiber: 9.4g
Sugar: 5.1g
Protein: 17.7g