Ingredients
2 packages frozen artichoke hearts
1/2 cup flour
3 large eggs
Salt
Freshly ground black pepper
2 tbsp grated lemon rind
2 cups dry breadcrumbs
2 cups vegetable oil
1 medium lemon, cut into wedges
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large cypress tub — season sushi rice for parties and large batches
Record your recipes and experiments — organized cooking journal
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large cypress tub — season sushi rice for parties and large batches
Record your recipes and experiments — organized cooking journal
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
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1 - Rinse frozen artichoke hearts in a strainer under warm running water to defrost. In a medium skillet, bring 2 cups of water to a boil and add 1 tsp salt. Place artichokes in a single layer in pan and cook, covered, over medium heat, about 3 minutes. Using a pair of tongs, transfer artichoke hearts to a colander. Let cool slightly; blot thoroughly dry with a paper towel. 2 - Place flour in a bowl. In another bowl, beat eggs with 1 tsp salt and pepper. In a third bowl, combine lemon rind with breadcrumbs. Dredge artichoke hearts in flour and shake off excess. Lightly coat with egg, letting the excess drip off; thoroughly coat in breadcrumb mixture. Arrange in a single layer on a platter lined with waxes paper. Refrigerate for at least 1 hour to set coating. 3 - In a deep 12-inch skillet, heat vegetable oil over medium-high heat. Fry artichokes on both sides until lightly golden. Transfer with tongs to paper towels to drain. 4 - To serve, arrange on a large platter and garnish