1 000 Artichoke Hearts

By chef anthony fielding at poncho's wreck restaurant in wilmington, vermont.


Squeeze as much liquid as possible out of the artichoke hearts and drain them on paper towels.
Roll each heart in egg wash , and then roll in breadcrumbs until well-coated.
Deep fry for one to two minutes until lightly browned and slightly crispy.
Melt butter and garlic in a small , individual saut pan.
Saut hearts for two minutes in the garlic butter , basting each heart and taking care not to burn the butter or garlic.
Serve right in the pan with firm bread such as french or italian.


artichoke hearts, egg, unseasoned breadcrumbs, oil, unsalted butter, fresh garlic