Handle artichokes very delicately to ensure that the bread crumbs don’t fall off.

Times

• Prep time: 5
• Ready time: 5 min

Servings

3-4

Ingredients

• 1 cup seasoned bread crumbs
• 1 (12-ounce) jar quartered, marinated artichoke hearts
• 1 1/2 cups extra virgin olive oil
• 1 1/2 cups vegetable oil

Directions

Preparation:

1. Place bread crumbs in a small bowl.
2. Drain artichokes and toss in bread crumbs to cover. Set aside.
3. Heat olive and vegetable oils in a deep 10-inch skillet over medium heat. Temperature should reach 350 degrees to 375 degrees F on a deep-fry thermometer, so a breaded cube tossed in should brown in 60 seconds.
4. Add artichokes carefully. Fry 1 to 2 minutes until crisp.
5. With a slotted spoon, remove artichokes from hot oil. Drain on paper towels and serve immediately. Place a decorative toothpick in each piece, if desired.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.