Recipe courtesy of Sandra Lee
Episode: Family Dinner
Save Recipe Print
Total:
28 min
Prep:
10 min
Cook:
18 min
Yield:
4 to 6 servings
Level:
Intermediate

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Crispy Chickpeas

Recipe courtesy of Giada De Laurentiis

Crispy Kale "Chips"

Recipe courtesy of Melissa d'Arabian

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Crispy Roasted Kale

Recipe courtesy of Ina Garten

Crispy Brussels Sprouts

Recipe courtesy of Daphne Brogdon

Crispy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Crispy Grilled Cheese

Recipe courtesy of Ree Drummond

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Crispy Skin Salmon

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Latest Stories