Crispy Artichoke Hearts

Crispy Artichoke Hearts
Recipe type: appetizers
  • 1 pound artichoke hearts. If frozen, thaw; if canned, drain (Pat dry in both cases.)
  • 2 large eggs
  • ¾ cup all-purpose flour
  • ¼ cup yellow cornmeal
  • 2 tablespoons grated Parmesan
  • 2 teaspoons dried oregano
  1. Cut the larger hearts in half lengthwise.
  2. In a small bowl, beat the eggs lightly.
  3. In a separate bowl, combine flour, cornmeal, Parmesan & oregano.
  4. Dip artichoke halves in the egg, allowing excess to drain back into the bowl, then into the flour mixture, turning to coat all over.
  5. Deep-fry in batches (about 4 min. until golden & crisp).
  6. Drain onto paper towels.
  7. 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.
  8. Put dipping sauce in a small ramekin in the center of a large plate.
  9. Arrange the fried artichoke hearts around the ramekin.
  10. Sprinkle with finely chopped parsley (optional).
  11. It is hard to gauge a serving portion, because of the varying size of the artichoke hearts.