Deep Fried Baby Artichokes

Ingredients

1. 3 lbs. Baby Artichokes
2. 2 Cup Bisquick
3. 2 tsp Granulated Garlic
4. 2 tsp Italian Seasoning
5. 1 Cup Grated Parmesan Cheese
6. 1 Cup Milk

Directions

1. Egg
2. Canola Oil
3. Lemon
4. Directions:
5. Peel off the outer leaves of the artichoke until the leaves are a light green color. Using a sharp knife, cut off the top third of the prickly thorn of each choke. Cut each cleaned choke into quarters and drop into a large pan of cold water (that’s been combined with the juice of 1 lemon, including the rind.) Bring the water to a boil and cook the chokes until they’re just beginning to become tender, (al dente). Pour all of the cooked artichokes into a colander, allow to cool. Discard the lemon rind. (At this point, the chokes can be placed in a freezer bag and frozen.)
6. In a large bowl, combine the bisquick, garlic, Italian seasoning, and parmesan cheese, mixing well. Add the milk and egg, beating well and adding more milk as needed to make a thick running batter.
7. In a large heavy skillet, heat about 1 inch of canola oil until hot. Add the chokes to the batter in the bowl, stirring until they are well coated. Drop each coated choke separately into the hot oil, turning well until all sides are golden brown. Remove and drain on paper towels. Place on a heated serving platter.

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