Crispy Artichoke Hearts

1 pound artichoke hearts. If frozen, thaw; if canned, drain (Pat dry in both cases.)
2 large eggs
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
2 tablespoons grated Parmesan
2 teaspoons dried oregano

Instructions Cut the larger hearts in half lengthwise. In a small bowl, beat the eggs lightly.

In a separate bowl, combine flour, cornmeal, Parmesan & oregano.

Dip artichoke halves in the egg, allowing excess to drain back into the bowl, then into the flour mixture, turning to coat all over.

Deep-fry in batches (about 4 min. until golden & crisp). Drain onto paper towels. Serve with a Dijon-dill dipping sauce on the side. Or, if you want to take the easy (yet delicious) route, use a bottled ranch dressing.

Put dipping sauce in a small ramekin in the center of a large plate. Arrange the fried artichoke hearts around the ramekin. Sprinkle with finely chopped parsley (optional).

It is hard to gauge a serving portion, because of thr varying size of the artichoke hearts.

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