4 med. artichokes
1 tbsp. lemon juice
3/4 tsp. salt
1 egg, beaten
1/3 c. milk
Dash of black pepper
3/4 c. 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 about 20 minutes, or until just tender. Drain. Combine egg, milk, 1/4 teaspoon salt, and pepper. Stir in biscuit mix. Dip artichokes in batter and fry until browned in oil heated to 350 degrees, turning fritters once. Drain on paper towels. Serve hot as meat accompaniment. Makes 16.