| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | 1 | Servings | |
INGREDIENTS
| 1 | cn | (13 3/4-ounce) of artichoke hearts |
| 2 | Eggs | |
| 1/2 | c | Italian-seasoned bread crumbs; (up to 3/4) |
| 1 1/2 | c | Oil for deep frying |
| 1 | Stick butter; softened | |
| 1 | ds | Salt |
| 1 | tb | Chopped fresh parsley |
| 1/2 | ts | Garlic powder |
| 1 | Lemon ; Juice of |
INSTRUCTIONS
GARLIC BUTTER http://www.foodtv.com/midatl/reclist.htm Drain artichoke hearts and cut each in half. Beat eggs. Dip artichoke hearts in beaten egg and coat in bread crumbs. Deep fry for about 30 seconds until golden brown. Remove to serving dish and cover with Garlic Butter. Yield: 3 servings Garlic Butter: Mix softened butter with all ingredients until blended. Refrigerate for use with other vegetables. Yield: 1/4 cup Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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