¼ cut artichoke hearts
(rinsed and drained)
3 oz fine unseasoned bread crumbs
5 oz Hautly Parmesan Wedge, grated
salt & white pepper to
3 eggs, beaten
Olive oil for frying
Lay out artichoke hearts on paper towel. Remove any loose pieces. In a bowl,
combine bread crumbs, grated Parmesan, salt and pepper. Dip the artichoke hearts in egg wash. Drain excess egg wash. Drop
them into the Parmesan mixture, press the artichoke into the mixture, shake off excess mixture and place on dry pan. Cover
and refrigerate until you are ready to fry.
Cover the bottom of a skillet with olive oil on medium-high heat. To test the
temperature place 1 artichoke heart in the skillet, it should start to fry. Add more artichokes. Turn the artichokes as
they turn golden brown. Add more oil as needed. Remove onto a paper towel to absorb excess oil. Serve with Hautly Crab
Dip and enjoy!