Ingredients
- 2 cans Cento Quartered Artichoke Hearts (14 oz)
- 1 Egg, beaten
- 1/4 cup Milk
- 1 can Cento Panko Bread Crumbs (8 oz)
- Cento Classico Olive Oil, for frying
- 8 oz Balsamic Ketchup, for dipping
- 8 oz Cento Marinara Pasta Sauce, for dipping
Directions
Drain and rinse artichokes, then chill in refrigerator for approximately 10 minutes. Mix egg and milk, beating until combined. In a separate bowl, pour breadcrumbs. Dip artichokes into egg mixture, soaking completely and allowing excess to drip off, then in breadcrumbs. Continue until all artichokes have been covered. In a medium saucepan, heat oil. Cook artichokes approximately 2 minutes, then flip and repeat until lightly browned. Top with cheese and serve with marinara or Cento Balsamic Ketchup. Serves 6-8.
