Deep-Fried Baby Artichokes Recipe - Cooking Index
Deep-Fried Baby Artichokes Recipe - Cooking Index
| 8 | Baby artichokes - (2 oz ea) | |
| = (or two large artichokes, quartered) | ||
| Flour - for dredging | ||
| 2 | Eggs - beaten lightly (large) | |
| 3 cups | 438g / 15oz | Fresh bread crumbs |
| Combination olive oil and vegetable oil - for deep frying |
Stem artichokes even with their bases and remove and discard any hard outer leaves.
In a large saucepan of boiling salted water blanch the artichokes for 6 minutes, or until just tender. Drain the artichokes and refresh under cold water.
Gently spread the leaves of the artichokes outward. Flatten with the side of a knife, being careful not to crack them, and pat dry. Dredge in flour and coat with eggs, letting excess drip off. Coat with bread crumbs.
In deep fryer or heavy saucepan heat oil to 375 degrees and fry artichokes, a few at a time, for 3 minutes, or until golden. Transfer to paper towels to drain.
This recipe yields 4 servings.
Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - (Show # PS-6557) - from - the TV FOOD NETWORK
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