Recipe courtesy of Michele Urvater
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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 F. and fry artichokes, a few at a time, for 3 minutes, or until golden. Transfer to paper towels to drain.

IDEAS YOU'LL LOVE

Spinach Artichoke Beef Wellington

Recipe courtesy of Food Network Kitchen

Baby Carrots

Recipe courtesy of Rachael Ray

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Baby Lima Beans (Butterbeans)

Recipe courtesy of Trisha Yearwood

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Baby Back Ribs

Recipe courtesy of Dave Lieberman

Spicy Baby Back Ribs

Recipe courtesy of Ree Drummond

Spinach and Artichoke Dip Pasta

Recipe courtesy of Damaris Phillips

Backyard Baby Back Ribs

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking