Ingredients
- 2 (8 1/2-ounce) cans artichoke hearts
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 2 teaspoons Italian seasoning
- 1 1/2 cups light olive oil
- Salt and pepper
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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By Brandice10
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!
By Chef #1353532
East Freetown,ma
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.
By Nebraska Girl a...
LaGrange, CA
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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