Serves: 4
Total Calories: 67
Heat 1/2 inch of oil in a large, deep skillet to 375°F, or until the end of a wooden spoon dipped into the oil bubbles within 10 seconds.
While the oil is heating, squirt half the lemon over the artichoke hearts and toss with the flour until the artichokes are uniformly coated. Sprinkle with salt and pepper.
When the oil is hot, toss half the artichoke hearts in the egg and fry in the hot oil until golden brown, turning as needed to brown evenly, about 1 minute. Drain on paper towels and repeat with the remaining artichoke hearts. Serve with the remaining lemon half, cut into wedges.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Roman-Fried Artichoke Hearts recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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