1 (14 ounce) can quartered artichoke hearts in water, drained
2 teaspoons grated Parmesan cheese
¼ teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg
½ cup of panko
¼ cup bread crumbs
Turn on deep fryer
Pat artichoke hearts dry with a paper towel to remove excess moisture and place in a bowl.
Scramble egg in a bowl and in another bowl combine panko bread crumbs, parmesan, salt pepper, and garlic powder.
Coat the artichoke hearts in the eggs and roll in the dry breading ingredients (do this twice for the most coverage)
Place the artichoke hearts in the deep frier for 3-5 minutes or until golden brown
Serve with garlic aioli