Amaranth-Crusted Fried Artichoke Hearts with Dijon Mayo Dipping Sauce

1 cup amaranth

4 cans large (7 to 9 count), whole artichoke hearts

2 cups Italian-style bread crumbs

2 tablespoons lemon pepper

1 tablespoon crushed red pepper

1 tablespoon garlic salt

1 tablespoon Italian seasoning

2 cups vegetable or peanut oil

2 eggs

2 tablespoons 1 percent milk

Dijon-Mayo Dipping Sauce

1 cup mayonnaise

½ cup Dijon mustard

½ teaspoon lemon juice

Add ingredients for Dijon Mayo Dipping Sauce to a small mixing bowl; stir until well combined. Refrigerate until ready to use.

Place amaranth in hot skillet. Stir immediately and continuously to assure all amaranth will "pop" and get toasted. This will take about 2 to 3 minutes. Remove from heat and set aside.

Drain artichoke hearts, slice into quarters, and set aside.

Combine toasted amaranth, bread crumbs, lemon pepper, crushed red pepper, garlic salt and Italian seasoning in a large bowl.

Crack eggs in medium-sized bowl and beat with a whisk. Add milk.

Heat oil in a deep cast iron skillet on highest heat (about 10 minutes).

Dip artichoke hearts in egg mixture and then roll in amaranth/seasoning mixture until completely covered. Place in hot oil. (A splatter-guard/screen is always recommended when frying foods in oil.) Fry artichoke hearts until golden brown (about 3 minutes). Flip and repeat on second side. Remove and place on paper towels to drain.

Serve with Dijon Mayo Dipping sauce.

Serves four to six.

Jack Mac Intosh, Itasca