Castroville Artichoke Sandwich: The Best Castroville Artichoke Sandwich Recipe from Cook'n

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	Castroville Artichoke Sandwich

Serves: 3

Virtually all of America's artichokes are grown in Castroville, California, just a short drive from where I grew up. In Castroville's restaurants, artichokes are served in just about every way imaginable. (I'm waiting for artichoke ice cream.) This is one of my favorites, and easy to make with frozen baby artichokes.

   1/4 cup or store-bought mayonnaise
   1 teaspoon fresh lemon juice
   1 clove garlic, crushed through a press (if using store-bought mayonnaise)
   1 cup all-purpose flour
   2 large eggs
   1 teaspoon dried oregano
   1/2 teaspoon salt
   1/4 teaspoon freshly ground pepper
   1 (9-ounce) box frozen artichoke hearts, thawed
   Vegetable shortening or vegetable oil for deep-frying
   3 French bread rolls or Italian Sandwich rolls

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1. In a small bowl, mix the mayonnaise, lemon juice, and garlic. Set aside.

2. Line a baking sheet with waxed paper. Put the flour in a shallow bowl. In a medium bowl, beat the eggs with the oregano, salt, and pepper. One at a time, dip the artichoke hearts in the flour, then the eggs, then back into the flour. Place on the waxed paper.

3. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. Deep-fry the artichoke hearts until golden, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack to drain briefly.

4. Split the rolls and pull some of the soft crumb from each roll to form a trench to hold the artichokes. Spread each roll with mayonnaise. Place equal amounts of the artichokes in each roll and serve immediately.

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