Breaded and fried until crispy on the outside, tender in the middle - with the perfect dip.
2 cans (14 ounces each) artichoke bottoms
4 eggs, beaten
1 cup fine, dry Italian-style bread crumbs
3 tablespoons grated Parmesan cheese
Canola oil for frying
1/2 cup mayonnaise
3 tablespoons fresh lemon juice
Rinse and drain artichoke bottoms. Cut into quarters, or bite-sized pieces. Pat dry with paper towels. Arrange 3 shallow bowls. Put eggs in one, flour in another, and bread crumbs mixed with cheese in the last.
Heat 1 1/2" oil in large, deep skillet. Dip artichoke pieces first in egg, then flour, then egg again and finally coat with bread crumb mixture. Fry in batches until golden brown. Drain on paper towels, then keep warm in low oven.
In small bowl, combine mayonnaise and lemon juice. Serve as a dip with fried artichoke bottoms. Makes 40 - 50 pieces.