"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Crispy Coated Artichokes Recipe

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This recipe for Crispy Coated Artichokes, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doughty Varnedoe
Added: Monday, June 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (8 1/2-oz) cans artichoke hearts
2 large eggs
1/2 c all purpose flour
1/4 c. yellow cornmeal
2 t. Italian seasoning
1 1/2 c. light olive oil
salt and pepper

Directions:
Directions:
Drain the artichoke hearts, pat dry, and cut them in half, lengthwise. In a small shallow bowl, beat the eggs. In another bowl, mix the flour, cornmeal, and Italian seasoning. In a small skillet, heat the oil on medium-high until hot. Dip the artichoke halves into egg mixture, allowing excess to drain off, then into flour mixture, turning to coat. Drop a few at a time into the hot oil. Fry, turning once, until golden, about 6 minutes, total. Repeat with remaining artichokes. Serve immediately.

Number Of Servings:
Number Of Servings:
4 to 6 servings
Preparation Time:
Preparation Time:
28 minutes
Personal Notes:
Personal Notes:
These are great when dipped into homemade ranch or blue cheese dressing.

 

 

 

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