The original recipe was for a baked artichoke au gratin using the same ingredients as below, except the egg. Just sprinkling the breading and cheese over top of the artichokes then broiling. Ugh, they don't even look cooked here!
Meh...disappointing and dry.
So I had to try them again only this time I fried them.
Everything is good fried right?
2 - 14 oz/398 ml cans artichokes, halved
1/4 cup panko
1 tbsp dry parsley
1 garlic clove, minced
1/3 cup parmesan cheese
salt and pepper to taste
1 egg, beaten
vegetable oil for frying
lemon to serve
First off drain the canned artichokes and let them sit on a paper towel for a while to dry. I left mine in a container on the towel in the fridge overnight.
Now you could leave the artichokes whole, but I wanted them more bite-size so I halved them.
Mix the panko, parsley, garlic, parmesan, salt and pepper together in one bowl. Beat the egg in another.
Roll artichokes in dry mixture then dip in egg and roll again in the dry. Fry a few at a time in a 1/2" of oil, turning to brown on all sides until golden.
Drain on a paper towel and serve with lemon wedges.
Way better than baked in my opinion.
Serve warm or at room temperature as an appetizer or side dish.
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