- 4 to 5 Eggs
- 2 Packages of Birdseye C&W Artichoke Hearts OR (Trader Joe's has them in a bag in the frozen dept.You get more and they're cheaper)
- Progresso Italian Bread Crumbs
- Olive Oil
Make sure you thaw the artichokes completely before using in oil! (you can microwave them on low for 50 seconds, keep checking them!
Break the eggs into a large bowl and add bread crumbs, stir until it's like a paste.
Break the eggs into a large bowl and add bread crumbs, stir until it's like a paste.
If the mixture gets too thick, add water to thin out the batter.
Add olive oil (about 1/2 cup) to a pan that has high sides, since these splatter it will help to make less of a mess.
Add some of the artichoke hearts and cover with batter.
Place in your pan and fry until golden brown on each side. (Sometimes I lay the bigger ones on the sides for an even fry)
Place cooked artichokes on absorbent paper towels. While they are still hot, salt them so it will stick. I use Sea Salt now, much better!
One of my tricks is to use the paper towels to soak up the excess oil from pans. A great trick and you don't need a oil dripping can around the kitchen. Just soak it and throw it away!
Enjoy these yummy artichokes with a glass of wine :-)
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