Recipe by Rita~
Breaded and seasoned with garlic.
Top Review by jennifer in new jersey
just finished these for lunch with my toddler daughter. very very good and simple to make. i used both minced garlic and garlic powder (mixed some garlic powder in with the panko) but the minced garlic stuck just fine for me. my minced garlic was in a jar of oil; maybe if it is packed in water that makes a difference? these were delicious and i will make these again.
- 24 baby artichokes
- 2 quarts water
- 2 tablespoons lemon juice
- oil (for frying)
- 2 eggs
- 1⁄2 teaspoon minced garlic
- 1 dash salt
- 1 dash cayenne pepper
- 1 -2 cup panko breadcrumbs
Directions See How It's Made
- 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.