Recipe courtesy of Michele Urvater

Deep-Fried Baby Artichokes

  • Level: Easy
  • Yield: 4 servings
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Ingredients

8 (2 oz) baby artichokes, or two large artichokes, quartered

flour for dredging

2 large eggs, beaten lightly

3 cups fresh bread crumbs

Combination olive oil and vegetable oil for deep frying

Directions

  1. 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.
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