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Add a photoServings: 6
Ingredients
- 1 x Egg
- 1/2 c. Lowfat milk
- 1/2 c. Flour
- 1/2 c. Buttermilk baking mix
- 1 tsp Salt
- 1 tsp Baking pwdr
- 1/2 tsp Garlic pwdr
- 1 c. Chopped onion
- 1 Tbsp. Minced parsley
- 12 x to 15 California baby artichokes trimmed and halved Lemon juice as needed Vegetable oil for frying Salt to taste
Directions
- Bend back outer petals of artichokes till they snap off easily near base. Edible portion of petals should remain on artichoke hearts. Continue to snap off and throw away petals (or possibly reserve and cook to serve as an appetizer) till central core of pale green petals is reached. Trim outer dark green layer from artichoke. Cut off stems and top 2 inches of artichokes; throw away. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center petals and fuzzy centers. Dip or possibly rub all surfaces with lemon juice.
- In a small bowl beat egg and lowfat milk well. Beat in flour, baking mix, salt, baking pwdr, and garlic till well blended. Stir in onion and parsley. Dip artichoke pcs to thinly coat. (If batter is too thin, add in more flour.) Heat oil to 350 degrees. Depth should be about 2 inches. Fry artichokes, a few at a time, about 6 to 8 min or possibly till golden. Remove with slotted spoon and drain on paper towels. Sprinkle with salt to taste.
- This recipe serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 76 | |
| Calories from Fat 11 | 14% |
| Total Fat 1.24g | 2% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 640mg | 27% |
| Potassium 123mg | 4% |
| Total Carbs 12.45g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.2g | 2% |
| Protein 3.68g | 6% |
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