2 1/4 cups packed brown sugar
2/3 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 (8 ounce) cans artichoke hearts, drained
1 quart vegetable oil for frying
1 (.25 ounce) package instant vanilla pudding mix
2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix margarine, cream cheese, and artichoke hearts. Mix thoroughly. Spread mixture evenly in the prepared pan.
Fry the artichoke hearts in vegetable oil in a skillet over medium heat. Fry until golden brown. Drain on paper towels and serve hot.
For frying purposes, spread the mixture on a piece of waxed paper. Tie several layers together with plastic wrap and grease where necessary. Fry while still in peel, turning often, until golden brown. Drain on paper towels and serve hot.
For frying purposes, place the peach jelly in a small bowl. Dip one side of peach jelly into pecans and roll in pecans. Fry in skillet or oiled spatula until golden brown and crisp, about 5 minutes. Drain on paper towels. Serve hot.