Fried Artichoke Hearts
Recipe by: Tracy L. Hughes
2 – 14 oz cans quartered artichoke hearts
2 cups Panko Italian seasoned breadcrumbs
1 cup grated Romano cheese
4 egg yolks
1/4 cup butter, melted
Fresh ground pepper to taste
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1/2 cup shredded Asiago
Drain artichokes and lay out on paper towels to dry.
In a small bowl melt butter and cool. When completely cooled whisk in egg yolks one at a time. Place breadcrumbs, basil, salt and pepper into a bowl and combine. Place cheese into another bowl. Start by coating artichokes in cheese then place in egg mixture and finally into the breadcrumbs. Layout breaded artichokes in a single layer onto a tray until all artichokes are breaded.
Add oil until it is 1/4″ up the sides of the frying pan. Heat oil in a large frying pan. Oil is ready when you place an artichoke into the oil and it bubbles around the artichoke. Fry artichokes approximately 3-4 minutes per side or until each side is golden brown. Remove artichokes with a slotted spoon and place on paper towel to absorb excess oil.
Place artichokes on serving platter. Sprinkle with parsley and shredded Asiago.
The artichokes are great just the way they are but if you prefer to add a dipping sauce they go great with a Cajun Remoulade sauce or a lemon garlic sauce.