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$1, 000 Artichoke Hearts

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Ingredients

Adjust Servings:
4 - 6 artichoke hearts, canned without marinade
1 - 2 egg, beaten egg wash
3/4 cup unseasoned breadcrumbs
oil for frying
1 ounce unsalted butter or more chefs choice
2 cloves fresh garlic, minced

Nutritional information

422.5
Calories
148 g
Calories From Fat
16.5 g
Total Fat
8.6 g
Saturated Fat
136.2 mg
Cholesterol
1127.9 mg
Sodium
57.1 g
Carbs
14.8 g
Dietary Fiber
5.1 g
Sugars
17.2 g
Protein
215 g
Serving Size

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$1, 000 Artichoke Hearts

Features:
    Cuisine:

    Tasty way of using the jar of artichoke hearts that was threatening to outlive its welcome in my fridge. used mostly canola oil, and enough butter to go head to head with a bottle of Drain-O and still tasted the artichoke flavor when biting into the juicy centers!

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    $1, 000 Artichoke Hearts, by Chef Anthony Fielding at Poncho’s Wreck Restaurant in Wilmington, Vermont., Tasty way of using the jar of artichoke hearts that was threatening to outlive its welcome in my fridge. used mostly canola oil, and enough butter to go head to head with a bottle of Drain-O and still tasted the artichoke flavor when biting into the juicy centers!, I always fine large jars of artichoke hearts and wonder what I can make with them? So I found your recipe. I didn’t have regular bread crumbs so I substudited cornflake crumbs instead. I dipped artichoke heart into egg first. Then into dry ingrent’s: garlic salt, grated asiago or any hard cheese grated is fine, pepper, and/or what ever seasons fancy your buds. then i sauted/fryed in oil till lightly browned. i then place on a cookie sheet and continued to bake them so they we more crunchy so they could be eaten with fingers. my kids at these up so fast that i didn’t have any left to serve to our guest…also a little lemon squeezed over them after would be a good touch. i didn’t have any on hand but will do it next time. thank you lauri from Cleveland


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    Steps

    1
    Done

    Squeeze as Much Liquid as Possible Out of the Artichoke Hearts and Drain Them on Paper Towels.

    2
    Done

    Roll Each Heart in Egg Wash, and Then Roll in Breadcrumbs Until Well-Coated.

    3
    Done

    Deep Fry For One to Two Minutes Until Lightly Browned and Slightly Crispy.

    4
    Done

    Melt Butter Use Your Judgment as to How Much and Garlic in a Small, Individual Saut Pan.

    5
    Done

    Saut Hearts For Two Minutes in the Garlic Butter, Basting Each Heart and Taking Care not to Burn the Butter or Garlic.

    6
    Done

    Serve Right in the Pan With Firm Bread Such as French or Italian.

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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