French Fried Artichokes

Ingredients:

• 1 egg
• 1/2 cup milk
• 1/2 cup EACH flour and buttermilk baking mix
• 1 teaspoon EACH salt and baking powder
• 1/2 teaspoon garlic powder
• 1/4 cup minced onion
• 1 tablespoon chopped parsley
• 12 to 15 California baby artichokes, trimmed and halved
• Vegetable oil for frying
• Salt

Preparation: Bend back the outer green leaves and snap them off at the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow. Using a stainless steel knife to minimize discoloration, cut the top cone of leaves at the point where the yellow color meets the green. (Green will be fibrous.)

Cut the stem level with the base and trim any remaining green from the base of the artichoke. Cut in half or quarter horizontally. If there are purple or pink leaves, cut them out. (Those leaves will be tough.) If the interior is white, the entire remaining artichoke is edible. Place in acidulated water to preserve color.

In a small bowl beat egg and milk well. Beat in flour, baking mix, salt, baking powder and garlic until well blended. Stir in onion and parsley. Dip artichoke pieces to thinly coat. (If batter is too thin, add more flour.) Heat oil to 350mF. Depth should be about 2 inches. Fry artichokes, a few at a time, about 6 to 8 minutes or until golden brown. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. Makes 6 servings.