| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | British | British, Dip, Restaurants, Veggies | 4 | Servings |
INGREDIENTS
| 10 | Egg yolks | |
| 1/2 | c | Milk |
| 24 | Hearts of artichoke | |
| 1 1/2 | c | Flour |
| 1 1/2 | c | Breadcrumbs |
| Oil for frying | ||
| 1/2 | c | Mayonnaise |
| 1/4 | c | Dijon mustard |
| 1/4 | c | Sour cream |
| Juice of half lemon | ||
| 1 | pn | Paprika |
INSTRUCTIONS
Blend egg yolks and milk until foamy. Roll artichokes in flour, roll in egg milk mixture, then in bread crumbs. Deep fry at 350 degrees for 2 to 2 1/2 minutes, or until golden brown. Sauce: Mix mayonnaise, mustard, sour cream, lemon juice and paprika together. Serve with deep-fried artichoke hearts. From: Brit's Pub, Minneapolis - As published in the Strib. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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