Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (13 3/4-ounce) of artichoke hearts |
| 2 \N | Eggs |
| ½ cup | Italian-seasoned bread crumbs; (up to 3/4) |
| 1½ cup | Oil for deep frying |
| 1 \N | Stick butter; softened |
| 1 dash | Salt |
| 1 tablespoon | Chopped fresh parsley |
| ½ teaspoon | Garlic powder |
| 1 \N | Lemon ; Juice of |
GARLIC BUTTER
Drain artichoke hearts and cut each in half. Beat eggs. Dip artichoke hearts in beaten egg and coat in bread crumbs. Deep fry for about 30 seconds until golden brown. Remove to serving dish and cover with Garlic Butter.
Yield: 3 servings
Garlic Butter: Mix softened butter with all ingredients until blended.
Refrigerate for use with other vegetables. Yield: ¼ cup Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998