CRISPY ARTICHOKE HEARTS
1/2 cup cornstarch ...........................................1 egg
1 can (drained) or frozen & thawed package (about 12-14 oz) artichoke hearts
4 TB + 2 TB butter ............................................2 TB lemon juice
2 TB white Balsamic or rice vinegar................salt & pepper to taste (I like a lot)
about 1-2 TB fresh chopped parsley ~or~ 1-2 tsp. dried parsley flakes
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Lightly beat the egg in a medium bowl and put the artichokes in ~ stir to coat completely. Put the cornstarch into a plastic bag with some salt & pepper. Add the coated artichoke hearts ~ hold the bag tightly closed and shake well until the artichoke hearts are coated with the cornstarch.
Heat 4 TB butter in a skillet on med-high heat. Add the artichoke hearts and brown well on both sides (takes about 5-7 minutes). Push them to one side of the skillet. Add the rest of the butter, lemon juice and vinegar to the spot that you cleared ~ whisk it up and then mix it with the artichokes. Use a spoon to be sure you get the artichokes covered with the sauce and cooked for another 3-4 minutes.
Taste-test and add more salt & pepper, if necessary. Sprinkle with the parsley & serve.
Serves 2-4