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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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âIâve enjoyed cooking all my life, and most of my endeavors are Italian. With a zippy marinara sauce for dipping, these golden, breaded artichoke quarters make a unique and popular appetizer.â â Anthony Greco, Saylorsburg, Pennsylvania Ingredients:
6 large artichokes |
sauce: |
1/4 cup chopped onion |
2 tablespoons olive oil |
1 garlic clove, minced |
1 can (16 ounces) crushed tomatoes |
1/4 cup water |
2 tablespoons dry red wine |
1/2 teaspoon sugar |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/4 teaspoon crushed red pepper flakes |
for cooking: |
1 egg |
1 tablespoon milk |
1 cup seasoned bread crumbs |
1 tablespoon grated romano cheese |
1 tablespoon minced fresh parsley |
dash pepper |
1/4 cup 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. Yield: 2 dozen (2 cups sauce).
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