Baby Artichokes

Ingredients

• 24 baby artichokes
• 2 quarts water
• 2 tablespoons lemon juice
• oil (for frying)
• 2 eggs
• 1/2 teaspoon minced garlic
• 1 dash salt
• 1 dash cayenne pepper
• 1-2 cup panko

Directions

1. 1

   Rinse artichokes under cold, running water. Combine the 2 quarts of water with the lemon juice. Use this water to drop the artichokes in as you trim them. Cut off stems and top 1/3 of artichoke petals. With your thumb, bend artichoke petals back, about 3 to 4 petals at a time, until they snap off. Make a quarter turn and continue to snap, working around until pale yellow leaves remain.

2. 2

   Cut in quarters.

3. 3

   Fill deep fryer to line with oil, or pour at least 3 inches of oil into deep 3-quart saucepan. Begin heating to 375 degrees.

4. 4

   In medium bowl, beat eggs, garlic, cayenne and salt. Pour Panko crumbs into pie plate or small shallow pan. Drain artichokes well, then dip each baby artichoke quarter in egg/garlic mixture, then roll in Panko crumbs. When oil is hot, carefully drop coated baby artichoke quarters in, a few at a time, and fry until well-browned, about 2 minutes.

5. 5

   Lift out and drain on paper towels. Serve hot.