I wasn’t sure if Kelly would like these. He does and they’re easy to make!
Crispy Artichokes
Found here
- 1/4 c flour
- 1/4 c water
- 1/2 c panko breadcrumbs
- 4 T grated Parmesan cheese, divided
- 1 (14-oz) can whole artichoke hearts, rinsed and halved
- 3 T extra-virgin olive oil, divided
Place flour in a shallow dish. Put water in another shallow dish. Combine panko and Parmesan in a third shallow dish. Pat artichokes dry. Toss artichokes in the flour to coat. Dip in water, letting excess drip off. Then roll in the panko mixture. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the artichoke hearts and cook, flipping once, until crispy and golden on both sides, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate.