Name: Deep-Fried Baby Artichokes Stuffed with Pepper Jack Cheese
Yield: Makes 24 hors d'oeuvres
Ingredients: 1 lemon, halved, plus 1 tablespoon fresh lemon juice; 12 baby artichokes (1 to 1 1/2 lb); 1 tablespoon all-purpose flour; 1 tablespoon olive oil; 1 tablespoon salt; About 1 1/2 qt vegetable oil; 3 oz pepper Jack cheese, grated (3/4 cup); 2 large eggs, lightly beaten; 1 cup fine fresh bread crumbs; 1/2 teaspoon salt; 1/4 teaspoon black pepper; a melon-ball cutter and a deep-fat thermometer

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Deep-Fried Baby Artichokes Stuffed with Pepper Jack CheeseRita Maas

Active time: 45 min Start to finish: 1 hr

Cooks' notes:

• Unless they are purplish in color, it's not necessary to remove chokes from very small artichokes because they are edible at this stage. But removing them will create more room for cheese stuffing. • Artichokes may be stuffed, but not coated, 1 day ahead and chilled, covered. Bring to room temperature before frying.

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