My wonderful wife, Cheryl, made these artichoke hearts earlier in the week (you can see a picture of it HERE, as well as find the recipe. I tried to link the image but ran into insurrmountable problems... ) We thought that we had panko flakes on hand for the recipe but discovered that what we had available was tempura batter, which still worked. It's a great, easy to make treat as an appetizer; we had it as a side with chicken. Plus, you bake them rather than deep frying them, so it's a bit more of a guilt free & healthy snack. Give it a try - I think you will love them, too!
Here is the recipe from the page where she found them, but you Really must go and look at the picture first, so that you will get the full anticipatory effect - and don't forget the Panko crumbs.Ciao!
Open bag of frozen artichoke hearts and add the juice of half a lemon (if it's juicy, a whole one if it's not).
In a bowl, beat one egg with a tbs of water
In a large zip bag mix
1/2 c of flour
1/2 c of breadcrubs (I used panko)
1/4 c of shredded (not grated) parmesan or romano cheese
1 tbs of dried oregano
S&P to taste
Coat hearts in egg mixture then drop in bag of breading and shake to coat.
Pour out in a single layer on baking pan, drizzle with plenty of olive oil and bake at 450 for about 20 mins or until golden brown, turning halfway through.
I serve with a dipping sauce of 1/4 c of unflavored greek style yogurt and about
2 tsp of sriracha or similar hot sauce.