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ARTICHOKE HEART FRITTERS 
4 med. artichokes
1 tbsp. lemon juice
3/4 tsp. salt
1 egg, beaten
1/3 c. beer or milk
Dash of black pepper
3/4 c. prepared buttermilk biscuit mix
Oil for deep frying

Trim hearts from artichokes. Quarter hearts and add to 1 inch boiling water seasoned with lemon juice and 1/2 teaspoon salt. Cover and cook 20 minutes or until just tender. Drain. Combine egg, beer, 1/4 teaspoon salt, and pepper. Stir in biscuit mix. Dip artichokes in batter and fry until browned in heated oil to 350 degrees, turning fritters once. Drain on paper towels. Keep warm until ready to serve. Serve hot as meat accompaniment. Yield: 16.
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