ARTICHOKE HEARTS ROMANO

Artichoke Hearts Romano image

I've enjoyed cooking all my life, and most of my endeavors are Italian. With a zippy marinara sauce for dipping, these golden, breaded artichoke quarters make a unique and popular appetizer. -Anthony Greco, Saylorsburg, Pennsylvania

Provided by Taste of Home

Time 1h35m

Yield 2 dozen (2 cups sauce).

Number Of Ingredients 20

Ingredients

6 large artichokes
SAUCE:
1/4 cup chopped onion
2 tablespoons olive oil
1 garlic clove, minced
1 can (16 ounces) crushed tomatoes
1/4 cup water
2 tablespoons dry red wine
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
FOR COOKING:
1 egg
1 tablespoon milk
1 cup seasoned bread crumbs
1 tablespoon grated Romano cheese
1 tablespoon minced fresh parsley
Dash pepper
1/4 cup canola oil

Steps:

Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves in the center pull out easily. , Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths., In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened., In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 101mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges