Crispy Coated Artichokes

1. 1

   Drain the artichokes, pat dry, and cut them in half, lengthwise.

2. 2

   In a small shallow bowl, beat the eggs.

3. 3

   In another bowl, mix the flour, cornmeal, and Italian seasoning.

4. 4

   In a small skillet, heat the oil on medium-high until hot.

5. 5

   Dip the artichoke halves into the egg mixture, allowing excess to drain off, then into flour mixture, turning to coat.

6. 6

   Drop a few at a time into the hot oil.

7. 7

   Fry, turning once, until golden, about 6 minutes, total.

8. 8

   Repeat with remaining artichokes.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.