Baby Artichokes

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 24 baby artichokes
• 2 quarts water
• 2 tablespoons lemon juice
• oil (for frying)
• 2 eggs
• 1/2 teaspoon minced garlic
• 1 dash salt
• 1 dash cayenne pepper
• 1 -2 cup panko breadcrumbs

Recipe

• 1 rinse artichokes under cold, running water. combine the 2 quarts of water with the lemon juice. use this water to drop the artichokes in as you trim them. cut off stems and top 1/3 of artichoke petals. with your thumb, bend artichoke petals back, about 3 to 4 petals at a time, until they snap off. make a quarter turn and continue to snap, working around until pale yellow leaves remain.
• 2 cut in quarters.
• 3 fill deep fryer to line with oil, or pour at least 3 inches of oil into deep 3-quart saucepan. begin heating to 375 degrees.
• 4 in medium bowl, beat eggs, garlic, cayenne and salt. pour panko crumbs into pie plate or small shallow pan. drain artichokes well, then dip each baby artichoke quarter in egg/garlic mixture, then roll in panko crumbs. when oil is hot, carefully drop coated baby artichoke quarters in, a few at a time, and fry until well-browned, about 2 minutes.
• 5 lift out and drain on paper towels. serve hot.