2 oz. olive oil
24 oz. artichoke hearts
2 oz. garlic
1 bunch parsley
½ T. red pepper flakes
2 oz. Vermouth
10-12 oz. alligator meat
Tempura Batter (recipe below)

                                                                                         1 T. lemon juice

Heat olive oil over medium heat.  Add artichoke hearts and sauté.  Add garlic, parsley, and red pepper flakes.  Deglaze with Vermouth.  Cool.  Flatten alligator meat and line stuffing inside.  Using a sushi mat, roll the alligator meat, wrap in cellophane, and cool for 30 minutes.  Remove from cellophane, dip in tempura batter, and fry for about 8 minutes.

Tempura Batter

1 lb. self-rising flour
36 oz. Michelob Pale Ale
Juice of one lemon
½ c. green onions
1 T. dried thyme