two 10 oz. pkgs. frozen artichoke hearts, thawed or 1 can artichoke hearts, drained
1 -cup flour
2 large eggs, beaten
2 cups seasoned breadcrumbs
¼ cup grated Romano cheese
½ tsp. salt
¼ tsp. paprika
1 cup vegetable or canola oil
Pat the artichokes dry with paper towels. Dredge each artichoke heart in flour, in beaten eggs, then in seasoned breadcrumbs mixed with cheese, salt and paprika. Set aside until all artichokes are breaded. Heat oil in large skillet and fry artichokes, a few at a time, until golden brown on all sides. Remove to a paper towel lined platter. Serve with Lemon Oregano Mayonnaise. Serves 4.
Lemon Oregano Mayonnaise
In blender or food processor, combine all ingredients. Pulse on and off until combined.
Do not over blend. Makes about 1½ cups. Serve on the side with Fried Artichoke Hearts.
Note: I had these little gems in Tuscany in May when fresh baby artichokes were in season, fell in love with them, then created this recipe at home with artichokes available year round.
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