Artichoke Hearts Romano

• 6 large artichokes
• 1/4 cup chopped onion
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 can (16 ounces) crushed tomatoes
• 1/4 cup water
• 2 tablespoons dry red wine
• 1/2 teaspoon sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1 egg
• 1 tablespoon milk
• 1 cup seasoned bread crumbs
• 1 tablespoon grated Romano cheese
• 1 tablespoon minced fresh parsley
• Dash pepper
• 1/4 cup canola oil

1. Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves in the center pull out easily.
2. Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths.
3. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened.
4. In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce.

artichokes, onion, olive oil, garlic, tomatoes, water, red wine, sugar, oregano, dried basil, red pepper, egg, milk, bread crumbs, romano cheese, parsley, pepper, canola oil

Taken from www.tasteofhome.com/recipes/artichoke-hearts-romano/ (may not work)