Crispy Coated Artichokes
From rachellabella 17 years agoIngredients
- 2 (8 1/2-ounce) cans artichoke hearts shopping list
- 2 large eggs shopping list
- 1/2 cup all-purpose flour shopping list
- 1/4 cup yellow cornmeal shopping list
- 2 teaspoons italian seasoning shopping list
- 1 1/2 cups light olive oil shopping list
- salt and pepper shopping list
How to make it
- Drain the artichokes, pat dry, and cut them in half, lengthwise. In a small shallow bowl, beat the eggs. In another bowl, mix the flour, cornmeal, and Italian seasoning.
- In a small skillet, heat the oil on medium-high until hot. Dip the artichoke halves into the egg mixture, allowing excess to drain off, then into flour mixture, turning to coat. Drop a few at a time into the hot oil. Fry, turning once, until golden, about 6 minutes, total. Repeat with remaining artichokes. Serve immediately.
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