Baby artichokes; quartered, or two large artichokes
Flour for dredging
2
lg
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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