Ingredients

The following ingredients have 4 Servings
  • 1/2 cup sour cream
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon dried dill
  • 2 teaspoons lemon juice
  • kosher salt and pepper to taste
  • 1 package frozen quartered artichoke hearts (thawed or 1 (14.5 ounce) can quartered artichoke hearts)
  • 1 egg
  • 1/3 cup panko bread crumbs
  • 1/3 cup plain dry bread crumbs
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus a little more for sprinkling after frying)
  • 1/4 teaspoon black pepper
  • canola oil for frying

Instruction

  • Combine first 5 ingredients together in a bowl. Cover and refrigerate for 20 minutes.
  • Heat about 1 inch of canola oil in a sauce pan over medium-high heat.
  • In a bowl beat the egg, set aside. In another bowl combine panko bread crumbs, dry bread crumbs, dried oregano, salt and pepper.
  • Pat dry the artichoke hearts. Dip them in egg and then bread crumb mixture. Toss to coat and shake to remove any excess.
  • Sprinkle a couple of bread crumbs into the oil, if they sizzle the oil is hot enough to begin frying. Fry the artichokes in batches until golden brown and crispy, about 3 minutes. Strain on paper towel or brown paper bag, sprinkle with kosher salt. Serve hot. (Note: It is important to do this in batches so that you don't over crowd the pan and reduce the temperature of the oil.)