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Prep Time: 90 Minutes Cook Time: 30 Minutes |
Ready In: 120 Minutes Servings: 24 |
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Ingredients:
6 large artichokes |
1/4 cup(s) chopped onion |
2 tablespoon(s) olive oil |
1 garlic clove, minced |
1 16-ounce can(s) crushed tomatoes |
1/4 cup(s) water |
2 tablespoon(s) dry red wine |
1/2 teaspoon(s) sugar |
1/4 teaspoon(s) dried oregano |
1/4 teaspoon(s) dried basil |
1/4 teaspoon(s) crushed red pepper flakes |
1 egg |
1 tablespoon(s) milk |
1 cup(s) seasoned bread crumbs |
1 tablespoon(s) grated romano cheese |
1 tablespoon(s) minced fresh parsley |
1 dash(es) pepper |
1/4 cup(s) canola oil |
Directions:
1. • Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily.
2. • Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths.
3. • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened.
4. • In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce.
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