FRENCH FRIED ARTICHOKES

12 to 15 California baby artichokes, trimmed and halved
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup buttermilk baking mix (Bisquick)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon garlic powder
1 cup minced onion
1 tablespoon chopped parsley
lemon juice, as needed
vegetable oil for frying
salt (to taste)

Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petals should remain on artichoke hearts. Continue to snap off and discard petals (or reserve and cook to serve as an appetizer) until central core of pale green petals is reached. Trim outer dark green layer from artichoke. Cut off stems and top 2-inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center petals and fuzzy centers. Dip or rub all surfaces with lemon juice.

In a small bowl beat egg and milk well. Beat in flour, baking mix, salt, baking powder, and garlic until well blended. Stir in onion and parsley.

Dip artichoke pieces to thinly coat. (If batter is too thin, add more flour.)

Heat oil to 350 degrees. Depth should be about 2-inches.

Fry artichokes, a few at a time, about 6 to 8 minutes or until golden brown. Remove with slotted spoon and drain on paper towels. Sprinkle with salt to taste.

Servings: 6 to 8
Source: The California Artichoke Advisory Board