| 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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