Cornmeal-Fried Artichokes

Directions

1. 1
   Cut 3 inches from top of each artichoke, using a serrated knife. Discard top portion. Remove and discard leaves from bottom portions of artichokes. Trim green skin from sides and stems, using a paring knife, being careful to leave stem ends intact. Cut each artichoke lengthwise into fourths. Remove and discard chokes.
2. 2
   Pour oil to a depth of 3 inches into a Dutch oven; heat over medium-high heat to 350°.
3. 3
   Combine cornmeal, salt, and pepper in a shallow bowl. Whisk together buttermilk and egg in another bowl.
4. 4
   Toss artichokes in flour. Dip in egg mixture, and dredge in cornmeal mixture, shaking off excess.
5. 5
   Fry artichokes, in batches, in hot oil 5 minutes or until tender and golden brown. Drain on a wire rack over paper towels. Serve with Mayo Mixtures.