Description
By chef anthony fielding at poncho's wreck restaurant in wilmington, vermont.
Ingredients
- Artichoke Hearts
- Egg
- Unseasoned Breadcrumbs
- Oil
- Unsalted Butter
- Fresh Garlic
Instructions
- Squeeze as much liquid as possible out of the artichoke hearts and drain them on paper towels
- Roll each heart in egg wash, and then roll in breadcrumbs until well-coated
- Deep fry for one to two minutes until lightly browned and slightly crispy
- Melt butter and garlic in a small, individual saut pan
- Saut hearts for two minutes in the garlic butter, basting each heart and taking care not to burn the butter or garlic
- Serve right in the pan with firm bread such as french or italian