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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
Method
- 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.
