Cornmeal-Fried Artichokes

1. 1

   Cut 3 inches from top of each artichoke, using a serrated knife. Discard top portion. Remove and discard leaves from bottom portions of artichokes. Trim green skin from sides and stems, using a paring knife, being careful to leave stem ends intact. Cut each artichoke lengthwise into fourths. Remove and discard chokes.

2. 2

   Pour oil to a depth of 3 inches into a Dutch oven; heat over medium-high heat to 350u00b0.

3. 3

   Combine cornmeal, salt, and pepper in a shallow bowl. Whisk together buttermilk and egg in another bowl.

4. 4

   Toss artichokes in flour. Dip in egg mixture, and dredge in cornmeal mixture, shaking off excess.

5. 5

   Fry artichokes, in batches, in hot oil 5 minutes or until tender and golden brown. Drain on a wire rack over paper towels. Serve with Mayo Mixtures.

No nutritional information available.

No additional tips available.