Fried Artichoke Hearts

Why have I not seen these before? They should be a staple of appetizer menus! Well, it says they're an appetizer, but we put them on sub rolls with lettuce, tomato, pickles, and remoulade for a vegetarian po' boy sandwich. (The brine of the artichokes, and their texture, is somewhat reminiscent of a fried oyster.)

I used panko bread crumbs, which didn't stick as well as I'd like - next time, either a finer crumb or I'll look into the battered recipes. I also only used enough oil to come about half-way up an artichoke heart. The timing stayed consistent, it was just 2-3 minutes per side.