$1,000 Artichoke Hearts

"by Chef Anthony Fielding at Poncho's Wreck Restaurant in Wilmington, Vermont."
photo by GeeWhiz photo by GeeWhiz
photo by GeeWhiz
photo by GeeWhiz photo by GeeWhiz
Ready In:




  • 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 (use your judgment as to how much) and garlic in a small, individual sauté pan.
  • Sauté 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.

Questions & Replies

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  1. Miss Annie
    My, my, what a wonderful mouthful of flavors!!! Artichokes and garlic are wonderful together. I did not change the recipe at all. We are not Sunday nite dinner eaters, just bites or appetizers. This dish was just perfect. We loved the flavors, and so easy to make, and was very satisfying. Thanks Miller for posting this one!
  2. K's
    I can't believe I forgot to rate this recipe!! I'm so sorry! I love artichoke hearts and made this recipe with them. My family fell in love with these, and so did I. Like other people I did saute my hearts in garlic butter but instead just poured it on top of the hot hearts. They were fabulous. Thanks Miller for such an easy yet great recipe!! :D
  3. biorpg ..
    Tasty way of using the jar of artichoke hearts that was threatening to outlive its welcome in my fridge. I used mostly canola oil, and enough butter to go head to head with a bottle of Drain-O and still tasted the artichoke flavor when biting into the juicy center(s)!
  4. lauriwilson
    I always fine large jars of artichoke hearts and wonder what I can make with them? So I found your recipe. I didn't have regular bread crumbs so I substudited cornflake crumbs instead. I dipped artichoke heart into egg first. Then into dry ingrent's: garlic salt, grated asiago or any hard cheese grated is fine,pepper, and/or what ever seasons fancy your buds. then i sauted/fryed in oil till lightly browned. i then place on a cookie sheet and continued to bake them so they we more crunchy so they could be eaten with fingers. my kids at these up so fast that i didn't have any left to serve to our guest...also a little lemon squeezed over them after would be a good touch. i didn't have any on hand but will do it next time. thank you lauri from Cleveland
  5. Mark and Stacy
    We would like to make this another time before rating it. We think it has potential, but a couple of things just didn't go right for us. First, we don't think we rinsed enough of the brine off, because they were very sharp tasting. Second, they didn't seem to coat well. It was more like a stuffing than a breading. The taste of the breading was good, but with the sharpness of the artichoke, we just dind't eat many. We'll try again though, and hopefully do better!


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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