Baby Artichokes
Breaded and seasoned with garlic.
Steps
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.
Cut in quarters.
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.
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.
Lift out and drain on paper towels.
Serve hot.
Ingredients
baby artichokes, water, lemon juice, oil, eggs, garlic, salt, cayenne pepper, panko breadcrumbs