Ingredients
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 (use your judgment as to how much) and garlic in a small, individual sauté pan.
- Sauté 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.