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My friend Beverly served a version of these as a brunch appetizer and the equivalent of four cans of artichoke hearts disappeared in a heartbeat! There are a couple of different ways to prepare these. Either way, they are delicious. Adjust other ingredients as needed for number of artichoke hearts.
Ingredients
- 2 cans (or more :)) artichoke hearts packed in water. Drain well. Place drained artichokes on paper towels and let drain for several hours, overnight if possible. Pat artichokes dry so cornstarch will stick.
- 1 egg (or equivalent in egg beaters or egg whites) well beaten
- ¼ cup cornstarch
- 1 tsp Italian herbs (e.g., oregano, basil)
- ½ tsp red-pepper flakes (if you want a little “heat” to the taste)
Preparation
Mix cornstarch and herbs together (and red-pepper flakes, if desired) and place mixture on a breadboard or waxed paper.
Roll artichoke in herbed-cornstarch mix.
Dip in beaten egg and roll in herbed-cornstarch mix again.
Place on greased cookie sheet so there is a little space between each.
Drizzle with olive oil or spray with Pam or olive oil, if desired, to help with browning.
Preheat oven to 350 degrees F Bake for 10-15 minutes. Turn over. Bake another 10-5 minutes until artichokes begin to brown and coating is crisp.
Serving
Remove from oven.
Leave them on cookie sheet to serve or transfer to a platter.
Can dip in fat-free Ranch Dressing or Marinara sauce, if desired.
Alternative
As an alternative (instead of using herbed-cornstarch and egg), cut a strip of turkey bacon or vegetarian equivalent (e.g., Stripples) in half lengthwise.
Wrap ½ strip around each artichoke, secure with toothpick, and bake as above.
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Gluten-free Recipes 
