Fritto cuori di carciofo

(Deep Fried Artichoke Hearts)

Serves 6 - 8 as side dish

1 33 oz. jar artichoke hearts in water
1 lg. egg
½ tsp. finely minced garlic
½ cup flour
salt and pepper to taste
1 cup unseasoned breadcrumbs
1 tsp. dried thyme
2 Tbs. dried parsley
2 cups Extra Virgin Olive Oil
2 Tbs. freshly grated Pecorino cheese

3 pie pans set side by side

Drain artichoke hearts into a colander. Gently squeeze all liquid from each heart.

In a pie pan, beat egg. Add garlic and pinch of salt and pepper. Mix together to ensure garlic is evenly distributed.

Place flour into second pie pan. Put breadcrumbs mixed with crumbled dried herbs, salt and pepper to taste, into third pie pan on your assembly line.

Dip each artichoke heart into, then egg, and then breadcrumbs, until all are coated. Set aside in a single layer

Heat the oil in a deep pot (deep fryer if you have one). When oil is hot begin frying the breaded artichoke hearts. Fry until golden brown. For deep frying I suggest you use “California Olive Ranch” Extra Virgin Olive Oil. It meets the qualifications to truly be “Extra Virgin” but is nicely priced for quantity use in deep frying.

Place on paper towels to drain.

Sprinkle with grated cheese while still warm and serve immediately.