Thaw the artichoke hearts.
Place flour in a bowl and add egg yolks, nutmeg and salt, pepper and tabasco to taste. Gradually beat in 1 cup milk. Stir in baking powder. Coat artichokes in batter. Adjust the consistancy with the extra milk if needed.
Drop the artichokes one at a time into oil (deep enough to cover artichokes), heated to 360 degrees. Cook, turning, until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve hot with your favorite dipping sauce (I like ranch or flavored mayo)!
Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C).
In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then roll in bread crumbs until they are fully covered.
Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with Parmesan cheese.
Drain artichoke hearts.
In separate bowls, set
Cut the artichoke hearts into quarters.
Measure
old in dry spinach and artichoke hearts.
-Fold the mixture into
ll the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole
Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
Squeeze as much liquid as possible out of the artichoke hearts and drain them on paper towels.
Roll each heart in egg wash, and then roll in breadcrumbs until well-coated.
Deep fry for one to two minutes until lightly browned and slightly crispy.
Melt butter (use your judgment as to how much) and garlic in a small, individual saute pan.
Saute hearts for two minutes in the garlic butter, basting each heart and taking care not to burn the butter or garlic.
Serve right in the pan with firm bread such as French or Italian.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Wrap each artichoke heart with a piece of bacon. Secure by threading a toothpick through the end of the bacon.
Fry bacon-wrapped artichoke hearts in the hot oil until bacon is browned and crispy, 7 to 9 minutes; drain on a paper towel-lined plate for about 5 minutes before serving.
0 mins. Meanwhile, wrap each artichoke heart in a slice of
o need to parboil frozen artichoke hearts).
If using salt-packed
Whisk together vinegar, mustard and cream. Set aside.
Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.
Serve salad drizzled with creamy mustard dressing.
Drain artichoke hearts thoroughly& cut into quarters.
Combine next 8 ingredients in a large bowl until well blended.
Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
Stir or toss mixture occasionally.
Drain and cut hearts in quarters.
Pat dry.
Soak in egg wash. Cover with bread crumbs.
Fry in oil until they float.
Drain. Season to taste and sprinkle Parmesan cheese over them.
Good hot or cold!
o 2 minutes.
Drain artichoke hearts well, add to skillet and
ogether.
Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp
Place the artichoke hearts in a non-reactive bowl,
armesan cheese together.
Drain artichoke hearts well and cut them in
Cut artichoke hearts into thin slices.
Saute artichokes and garlic in butter until tender.
Remove artichoke hearts to a shallow baking dish.
Stir seasonings and flour into remaining butter.
Slowly add milk, stirring constantly.
Cook over low heat until thickened.
Remove from heat.
Slowly add liquid to egg and 1/4 cup of the cheese.
Blend until smooth.
Pour sauce over artichoke hearts and sprinkle with remaining 1/4 cup cheese, crumbs and paprika.
Bake at 450 degrees for 15 minutes.
Sprinkle chicken pieces with salt, pepper and paprika; set aside.
Melt butter in skillet over medium heat.
Brown chicken pieces in butter.
Transfer chicken pieces to roasting pan.
Tuck artichoke hearts in between chicken pieces; set aside.
Add mushrooms to skillet; cook until golden.
Add broth, wine and rosemary.
Cook, stirring for 2 to 3 minutes.
Pour over chicken and artichoke hearts.
Cover and bake in a 375\u00b0 oven for 40 to 50 minutes until chicken is cooked.