Crispy Coated Artichokes

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Rated 3 stars out of 5
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  • Read 63 Reviews
Total Time:
28 min
Prep
10 min
Cook
18 min
Yield:
4 to 6 servings
Level:
Intermediate
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Ingredients

Directions

Drain the artichokes, 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 the 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.

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Newest Ratings and Reviews

Read all 63 reviews

  • on November 23, 2011

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    I don't understand the low ratings on this recipe. I've made these several times and they never came out soggy or tasting like cardboard. They were great!! I always use the spicy ranch dressing (Outback recipe for dipping and it is super delish!

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  • on July 20, 2010

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    I love tempura veggies you get at Asian restaurants so this was a good homemade recipe. Hubby liked it too.

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  • on April 01, 2010

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    Decided to try this when using new fryer with temperature control but found that that 5 min at recipe temp was much too long as pieces were almost burnt. On 2nd batch did only 2 1/2 min and turned out great! Per prior reviews, I drained the artichokes well and put in fridge, skipped the egg process and dusted artichokes with combo cornstarch/flour/Italian seasoning. Definitely a do-over to munch on as we cook other things.

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