Castroville Artichoke Sandwich

Serves: 3
Total Calories: 206


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 heart, thawed
vegetable shortening or vegetable oil for deep-frying
3 French bread rolls or Italian Sandwich rolls


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.

Nutritional Facts:

Serves: 3
Total Calories: 206
Calories from Fat: 23

This Castroville Artichoke Sandwich recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.

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