Artichoke Hearts Romano

By forgetid

Ingredients

• SAUCE:
• 6 large artichokes
• 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

Details

Adapted from tasteofhome.com

Preparation

Step 1

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 near 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.