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Artichoke Fritters
one 14-ounce can of artichoke hearts
1 garlic clove, minced
2 teaspoons of olive oil
one 2-ounce jar of sliced pimientos, drained
1/2 cup of butter
1 cup of water
1/4 teaspoon of salt
1 cup of all-purpose flour
4 eggs
3 tablespoons of grated Parmesan cheese
Drain artichokes and chop (about 1-3/4 cup). In skillet, sauté garlic in olive oil for about 1 minute; add chopped artichokes and drained pimientos. Cook and stir until mixture is dry but not browned. In another saucepan, bring butter, water, and salt to a boil; add flour all at once. Cook and stir until mixture will form a ball that does not separate. Remove from heat and stir in eggs, one at a time, beating after each addition. Stir in artichokes and cheese. Refrigerate until time to serve. Drop by rounded teaspoonfuls, 3 or 4 at a time in deep fryer, turning once, until desired brown- ness is reached. Remove from oil and drain on absorbent paper. Repeat until all mixture is used.
Source: National Presto Industries
"4 dozen"
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