Fried Artichoke Hearts
( YIELD: 8 to 10 )

I N G R E D I E N T S
Artichoke hearts	2 -16oz cans
Flour	one half cup
Eggs	3 large
Salt - pepper	to taste
Grated lemon rind	2 tablespoons
Italian bread crumbs	2 cups
Vegetable oil	2 cups
Lemon- cut into wedges	1

1	Rinse artichoke hearts in a strainer under running water. In a medium skillet- bring 2 cups of water to a boil and add 1 tsp salt. Place artichokes in a single layer in pan and cook- covered- over medium heat- about 3 minutes. Using a pair of tongs- transfer artichoke hearts to a colander. Let cool slightly- blot thoroughly dry with a paper towel.
2	Place flour in a bowl. In another bowl- beat eggs with 1 tsp salt and pepper. In a third bowl- combine lemon rind with breadcrumbs. Dredge artichoke hearts in flour and shake off excess. Lightly coat with egg- letting the excess drip off- thoroughly coat in breadcrumb mixture. Arrange in a single layer on a platter lined with waxes paper. Refrigerate for at least 1 hour to set coating.
3	In a deep 12-inch skillet- heat vegetable oil over medium-high heat. Fry artichokes on both sides until lightly golden. Transfer with tongs to paper towels to drain.
4	To serve- arrange on a large platter and garnish with lemon wedges.