ARTICHOKE FRITTERS

1 (14-ounce) can artichoke hearts
1 garlic clove, minced
2 teaspoons olive oil
1 (2-ounce) jar sliced pimientos, drained
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
3 tablespoons grated Parmesan cheese

Drain artichokes and chop (about 1 3/4 cup).

In skillet, saute garlic in olive oil for about 1 minute; add chopped artichokes and drained pimientos. Cook and stir until mixture is dry but not browned.

In another saucepan, bring butter, water, and salt to a boil; add flour all at once. Cook and stir until mixture will form a ball that does not separate. Remove from heat and stir in eggs, one at a time, beating after each addition. Stir in artichokes and cheese. Refrigerate until time to serve.

Drop by rounded teaspoonfuls, 3 or 4 at a time in Presto® electric deep fryer, turning once, until desired brownness is reached. Remove from oil and drain on absorbent paper. Repeat until all mixture is used.

Makes about 4 dozen
Source: Presto