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Recipe: Castroville French-Fried Artichokes (using biscuit mix)

Appetizers and Snacks
CASTROVILLE FRENCH-FRIED ARTICHOKES

4 medium artichokes
1 egg
1/2 cup milk
1/2 cup biscuit baking mix (Bisquick)
1/4 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup finely chopped onion
1 tablespoon chopped parsley
Oil for deep-fat frying

TO PREPARE ARTICHOKE HEARTS:
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. Cut into thin wedges.

TO FRY THE ARTICHOKES:
In small bowl, blend together egg and milk. Stir in biscuit baking mix, flour, baking powder, salt and garlic powder until well mixed. Fold in onion and parsley. Dip artichoke wedges in batter to thinly coat.

In deep-fat fryer or large saucepan, heat 2 inches of oil to 350 degrees F on deep-fat thermometer. Fry artichokes, a few at a time, until golden brown, about 6 to 8 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt, if desired. Serve hot.

Makes about 8 servings
Source: California Artichoke Cookbook and the California Artichoke Advisory Board
MsgID: 0086174
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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