Plankhouse Restaurant Crispy Artichoke Hearts

From the Plankhouse Restaurant, Sacramento, CA.

Prep time: 15 minutes
Cook time: 8 minutes

Serves 2

Note: The garlic lemon butter served with this dish can also
accompany fish or other vegetable dishes.

Ingredients:

One 15-ounce can whole artichoke hearts
1½ cups flour seasoned with salt, pepper, paprika
1¼ cups buttermilk
About 3 ounces panko bread crumbs
Vegetable oil for frying
1/4 cup garlic lemon butter (recipe follows)
2 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh parsley

Garlic lemon butter:

1/4 pound butter
1/4 teaspoon salt
1 1/8 tablespoons finely chopped parsley
1/3 teaspoon garlic powder
1¾ tablespoons lemon juice

Instructions:

Drain artichoke hearts well and cut in half, being careful
not to crush or break leaves. Dust hearts with seasoned
flour and dip in buttermilk. Dredge in panko bread crumbs,
making sure that each heart is well-coated. Deep-fry at 350
degrees for approximately 2½ minutes or until golden brown
and crispy. Place in heated dish and cover with garlic lemon
butter, Parmesan cheese and parsley.

Garlic lemon butter: Place all ingredients in a saucepan and
melt over low heat until butter is melted and garlic powder
is completely blended with the rest of the ingredients.

Per serving: 626 cal.; 18 g pro.; 66 g carb.; 33 g fat (17 sat.,
10 monounsat., 6 polyunsat.); 69 mg chol.; 1,808 mg sod.;
9 g fiber; 4 g sugar; 47 percent calories from fat.

Source: Sacramento Bee newspaper, Mar. 16, 2011