Fried Artichoke Hearts

A couple of months ago, we took a Sunday drive down the coast and ended up in Castroville, the artichoke capital of the world, where we stopped to get fried artichoke hearts.  I found myself jonesing for some today so I thought I'd try making a batch. Ends up, it's easy and tastier -- like most recipes -- when you make these yourself. I only cooked up half the batch for lunch and will finish off the remainder as a side with tonight's dinner.

This recipe makes enough for a party.

 Fried Artichoke Hearts
Ingredients
19 oz. jar of artichoke hearts in water
2 eggs
splash dairy
AP flour, Italian breadcrumbs, Panko
vegetable oil
splash olive oil

Directions

1. drain and half the artichoke hearts
2. beat two eggs with 2-3 T of cream or milk
3. fill one bowl with flour (I used AP flour)
4. fill another bowl with equal parts flour, Italian breadcrumbs and Panko
5. combine oils in frying pan until oil is about 3/4 " deep and heat on medium high
6. when the oil is ready, dip the artichoke hearts first in flour, then egg wash, then the panko crumb mix and fry.
7. remove when golden brown on both sides and serve warm with ranch dressing or a splash of lemon