Drain and dry the artichoke hearts. Cut them in half lengthwise.
Heat 1/2 inch of olive oil in a small skillet on medium high.
Combine eggs and buttermilk into a small bowl, mixing well. Mix flour, cornmeal, lemon pepper, and red pepper flakes in a quart size ziplock bag.
Dredge the artichoke hearts in the egg mixture and place in ziplock bag. Shake well until the artichokes are covered evenly. Fry for 3 minutes, turn over and fry for 3 additional minutes. Drain on a paper towel. Sprinkle with salt. Serve with Lemon Garlic Dip.
Serving
Suggestions
Appetizers, parties
Originally Submitted
10/4/2011
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