Fried Artichoke Hearts

"Very rich, but OH!, so delicious! For best results refrigerate overnight. For the sauce Meyer lemons are the best if you can get them."
 
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Ready In:
1hr 45mins
Ingredients:
11
Serves:
10-12
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ingredients

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directions

  • Drain artichoke hearts.
  • In separate bowls, set out buttermilk, flour, and Panko.
  • Dip artichoke hearts in buttermilk, then dredge in flour, then dip in buttermilk again, then dredge in Panko.
  • Cover and refrigerate 4-24 hours.
  • While oil is heating, prepare sauce in a small saucepan by combining butter, lemon juice, garlic, and white wine.
  • In small batches, fry artichoke hearts until golden brown, drain on paper towels. Transfer to serving plate. Drizzle sauce over top, sprinkle with Parmesan cheese and parsley. Serve hot with additional sauce for dipping.

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RECIPE SUBMITTED BY

I live in a very small house, near a very small town (pop. 63), on the banks of the mighty Kings River. Besides cooking, I like to fish for trout both in my front yard and in the many creeks and lakes of the high Sierra. Kings Cyn. Natl. Park is only a 20 min. drive away, but I don't go there very often since it's against my "religion" to pay to camp:)! I also enjoy reading, riding my horse Mo, X-country sking and snow-shoeing, and gardening. I share my home with my 2 labs,Lizzie "The-Smart-One", and Bruiser "The-Idiot", 2 pet chickens Chaco and Checkers, and the afore mentioned Mo. I enjoy my work as a welder and machine operator, but it's mainly to finance my play time! If I ever won the lottery I would quit my job like a shot and travel. I was widowed at a young age a few years ago, and have no chidren, but I have a wonderful boyfriend, and am Auntie to 2 beautiful little girls. I love to cook, but being a fly-by-the-seat-of-my-pants kind of gal, I'm not crazy about baking except in my beloved dutch ovens.
 
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