This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Crispy Artichoke Hearts
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- #80603
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
12 baby artichokes, trimmed and quartered
OR
2 packages (10 ounce size) frozen artichoke hearts, slightly undercooked according to package directions
3 large eggs, beaten
salt
2 cups plain dry bread crumbs
oil, for frying
lemon wedges
directions
Pat the fresh or cooked artichokes dry. In a medium shallow bowl, beat the eggs with salt to taste. Spread the bread crumbs on a sheet of wax paper.
Place a wire cooling rack over a baking sheet. Dip the artichokes in the egg mixture, then roll them in the crumbs. Place the artichokes on the rack to dry at least 15 minutes before cooking.
Line a tray with paper towels. Pour oil to a depth of 1 inch in a large heavy skillet. Heat the oil until a drop of the egg mixture sizzles.
Add just enough of the artichokes to fit comfortably in the pan without crowding. Cook, turning the pieces with tongs, until golden brown, about 4 minutes. Drain on the paper towels and keep warm while frying the remaining artichokes, in batches if necessary.
Sprinkle with salt and serve hot with the lemon wedges.
added by
bosco2
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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