Ingredients:

3/4 cup bisquick
1/2 cup soy milk
1 can artichoke hearts
1 egg substitute (I use ener-g replacer)
1/2 tsp hing
1 tablespoon dried parsley
1/4 cup nutritional yeast or vegan parmesan cheese
salt and pepper to taste

Ingredients:

3/4 cup bisquick
1/2 cup soy milk
1 can artichoke hearts
1 egg substitute (I use ener-g replacer)
1/2 tsp hing
1 tablespoon dried parsley
1/4 cup nutritional yeast or vegan parmesan cheese
salt and pepper to taste
canola oil for frying

Directions:

1. Drain artichokes and cut each heart into about 3
slices and place on paper towels.
2. Slightly flatten the slices (so they are like little
disks) with more paper towels so the excess
water is absorbed.
3. Mix all other ingredients but oil in small bowl
to create batter.
4. Put enough oil to cover the bottom of a pan
and put on high heat.
5. Dip the artichokes and place in oil. Fry for a
minute or two on each side or until batter is
golden brown. Found the best way to move and
flip artichokes is with two forks.
6. Drain on paper towels then serve!!

This recipe can easily be altered by adding
different vegan cheeses or spices, like red pepper to
the batter.

Makes: 2-3 servings, Preparation time: 20 minutes