Ingredients

6 small artichokes
boiling salted water
1/2 lemon
cooking oil
1/2 C. soft bread crumbs
3 Tbsp. freshly grated Parmesan cheese
2 eggs, lightly beaten

Cooking Instructions

Trim each artichoke so that only the edible portion of the leaves remain, but leave the choke intact. Place artichoke in a skillet with boiling salted water to cover. Add lemon and 1 Tbsp. oil and cook, covered, for 20 minutes or until bottoms are tender. Drain. Halve the artichokes and remove each “choke.” Combine bread crumbs and cheese. Dip each artichoke half into the beaten eggs and then into crumb mixture. Heat oil to a depth of 1/4″ in a skillet and Saute artichoke hearts in it until golden Drain on paper towels. Serves 4.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)