Sauteed Artichoke Hearts

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   Drain the 2 cans of whole Artichoke hearts and cut artichoke in half. Batter artichokes (Flour - Egg - Bread Crumbs). Preheat veg. oil in Fry-Daddy and deep fry battered artichoke hearts until crispy & golden brown (in 2-3 batches) and set on paper towls. In a large non-stick frying pan, combine butter or margerine, 1/2 of the lemon juice, and garlic and stir until melted. Sautee artichoke hearts in the lemon garlic butter mixing well to lightly coat all sides (pan flip if you know the technique). At the end of Sautee process, sprinkle the other 1/2 of Lemon Juice and place artichokes on serving dish. Generously cover the artichoke hearts with the Parmesan cheese and finger sprinkle parsley last. Ample appitizer for four hungry people).

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