1 (14 ounce) can artichoke hearts, drained
3/4 cup biscuit mix (I use Biscuick)
1/2 cup nondairy milk (I use soy)
1 Ener G egg replacer
1 teaspoon garlic powder
1 tablespoon dried parsley
1/4 cup nutritional yeast or vegan parmesan cheese
salt and pepper, to taste
canola oil, as needed for frying
1. Cut each artichoke heart into about 3 slices and place on paper towels. Slightly flatten the slices (so they are like little disks) with more paper towels so the excess water is absorbed.
2. Mix all other ingredients but oil in small bowl to create batter. Put enough oil to cover the bottom of a pan and put on high heat.
3. Dip the artichokes in batter, and place in oil. Fry for 1-2 minutes on each side, or until batter is golden brown.
4. I've found the best way to move and flip artichokes is with 2 forks. Drain on paper towels then serve!
Source of recipe: My grandma.