Ingredients
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4 - 6
-
1 - 2
-
3/4
-
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
$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 center(s)!, 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
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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. |
