Serves: 6
Total Calories: 161
1 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.
2 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.
3 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.
4 Sprinkle with salt and serve hot with the lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crispy Artichoke Hearts recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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