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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Mom's Fried Artichoke Hearts Recipe

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This recipe for Mom's Fried Artichoke Hearts is from The Buzzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cans artichoke hearts in water (drained)
6 eggs
1/2 gallon zip lock bag of Progresso Bread Crumbs
5 T. Romano cheese (or to taste)
4 T. garlic powder (or to taste)
1 T. dried parsley
1 T. salt (or to taste)
2 tsp. ground black pepper
Mazola Oil
Directions:
Directions:
>Drain the artichoke hearts in a colander. Cut drained artichoke hearts in half and set open side down on paper towel.
>Beat eggs and add 1/2 of the Romano cheese, 1/2 of the garlic powder, 1/2 of the salt and pepper and 1/2 of the parsley.
**If using an electric frying pan heat to 400 º
>Fill the zip lock bag half way with the bread crumbs and remaining Romano cheese, garlic powder, salt, pepper, and parsley.
>Set aside a metal rack with paper towels.
>Drop artichoke hearts in egg mixture 4 at a time and then transfer to the zip lock bag. Turn bag upside down twice and take hearts out and put them in hot oil, browning one side at a time.
>Put browned artichoke hearts on paper toweled rack.
>When cooled a bit, place artichoke hearts on plain cookie sheet...slightly cover with foil leaving space for air to come in so they don't get soggy.
>When ready to serve pop cookie sheet in broiler for a few minutes to recrunch them.ºº
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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