Sunday, March 11, 2012
Herb-Breaded Fried Artichoke Hearts
In this fun and easy recipe, quartered canned artichoke hearts are coated with Italian-style breadcrumbs, and then sauteed in a little olive oil. Since they are not deep-fried, they do not turn out greasy.
Squeeze some fresh lemon juice over the fried artichoke hearts at serving time for a fresh, tart contrast to the earthy flavor of the artichokes.
I like to buy the cans of already quartered artichoke hearts, to cut down on the prep time.
1 can (14 ounces) artichoke hearts, quartered and drained
2 tablespoons flour
1/4 cup milk
2/3 cup Italian-seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
1 or 2 tablespoons extra virgin olive oil
Salt, to taste
1 lemon, cut into wedges
Place the flour in a shallow bowl.
Meanwhile, in another shallow bowl, beat the egg along with the milk.
In a third shallow bowl, combine the breadcrumbs and Parmesan cheese. Mix well.
Dip the quartered artichoke hearts into the flour, then coat with the egg-milk mixture, and then coat with the breadcrumbs.
In a large skillet, heat 1 or 2 tablespoons of the olive oil over medium to medium-high heat. Use just enough oil to lightly coat the bottom of the skillet. Do not let the oil get too hot, or the artichokes will brown too quickly on the outside and remain cold inside.
Add the coated artichoke quarters to the skillet, and cook until golden on both sides, turning once.
Transfer cooked artichoke hearts to a baking sheet lined with paper towels to drain any excess oil. Sprinkle lightly with salt, to taste.
Serve with the lemon wedges for squeezing over the artichokes as desired.
-- 4 appetizer servings