Deep Fried Artichoke Hearts
This was a signature dish of a restaurant company I used to work for. Unfortunately the company was bought up by a larger corporation that mismanaged the company and within a few years closed all the stores down, turning them into other restaurants that fared terribly and eventually closed down completely.
Ingredients for Fried Artichoke Hearts
Recipe that follows is for 1 can of Artichokes
- 1 can large artichoke hearts 6 – 8 count ( smaller chokes tend to fall apart too easily)
- 2 eggs
- ½ cup all purpose flour
- 2 cups panko bread crumbs
- oil for frying
- 1 stick butter
- 2 -3 garlic cloves finely chopped
- 2 -3 Tbs Parmesan cheese
- 2-3 tbs lemon juice
Take the butter and garlic and lemon juice and melt and combine in a small sauce pan. Use a fryer, or in a 2 quart sauce pot place enough oil to come up 2 to 3 inches and turn heat to medium, using a thermometer bring oil up to 350°.
In 3 bowls large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.
Take the artichoke hearts and cut them in half ,length wise. Working in small batches place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat. Place finish chokes into a bowl to hold.
Fry in batches in the hot oil until golden brown. Place on a plate and spoon some of the garlic butter over the top and the lightly sprinkle with the Parmesan. Once all are cooked pour remaining garlic butter over all and sprinkle with remaining Parmesan. Serve hot. If you are making larger amounts simply multiply the ingredients proportionally.
- 1 can large artichoke hearts 6 - 8 count ( smaller chokes tend to fall apart too easily)
- 2 eggs
- ½ cup all purpose flour
- 2 cups panko bread crumbs
- oil for frying
- 1 stick butter
- 2 -3 garlic cloves finely chopped
- 2 -3 Tbs Parmesan cheese
- 2-3 tbs lemon juice
- Finely chopped parsley for garnish
- Take the butter and garlic and lemon juice and melt and combine in a small sauce pan. Use a fryer, or in a 2 quart sauce pot place enough oil to come up 2 to 3 inches and turn heat to medium, using a thermometer bring oil up to 350°.
- In 3 bowls large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.
- Take the artichoke hearts and cut them in half ,length wise. Working in small batches place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat. Place finish chokes into a bowl to hold.
- Fry in batches in the hot oil until golden brown. Place on a plate and spoon some of the garlic butter over the top and the lightly sprinkle with the Parmesan. Once all are cooked pour remaining garlic butter over all and sprinkle with remaining Parmesan and the parsley. Serve hot. If you are making larger amounts simply multiply the ingredients proportionally.
Anolon Advanced Hard Anodized Nonstick 2-Quart Covered Saucepan
Farberware 3-Piece Wood Cutting Board Set
Presto 05466 Stainless Steel Dual Basket Pro Fry Immersion Element Deep Fryer
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