- 2 packages frozen artichoke hearts
- 1/2 cup flour
- 3 large eggs
- Freshly ground black pepper
- 2 tbsp grated lemon rind
- 2 cups dry breadcrumbs
- 2 cups vegetable oil
- 1 medium lemon, cut into wedges
Not only is this easy Italian recipe a savory accompaniment to any chicken, meat or fish dishes, but an excellent appetizer as well!
1 – Rinse frozen artichoke hearts in a strainer under warm running water to defrost. In a medium skillet, bring 2 cups of water to a boil and add 1 tsp salt. Place artichokes in a single layer in pan and cook, covered, over medium heat, about 3 minutes. Using a pair of tongs, transfer artichoke hearts to a colander. Let cool slightly; blot thoroughly dry with a paper towel.
2 – Place flour in a bowl. In another bowl, beat eggs with 1 tsp salt and pepper. In a third bowl, combine lemon rind with breadcrumbs. Dredge artichoke hearts in flour and shake off excess. Lightly coat with egg, letting the excess drip off; thoroughly coat in breadcrumb mixture. Arrange in a single layer on a platter lined with waxes paper. Refrigerate for at least 1 hour to set coating.
3 – In a deep 12-inch skillet, heat vegetable oil over medium-high heat. Fry artichokes on both sides until lightly golden. Transfer with tongs to paper towels to drain.
4 – To serve, arrange on a large platter and garnish with lemon wedges.
Serves 8 to 10