Crispy Coated Artichokes (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
2 (8 1/2-ounce) cans artichoke hearts |
2 large eggs |
1/2 cup all-purpose flour |
1/4 cup yellow cornmeal |
2 teaspoons italian seasoning |
1 1/2 cups light olive oil |
salt and pepper |
Directions:
1. 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.
2. 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.
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