Cup of Yum
1. Remove the liquid from the can. Pat the artichokes dry with a paper towel squeezing out any excess liquid. Leave them on a paper towel-lined plate for a few minutes to drain fully.
2. Use three bowls to make the breading station. Lightly beat the egg in a bowl. In another bowl, whisk the flour, salt, and pepper. Whisk the breadcrumbs, parmesan, oregano, and garlic powder in a third bowl.
3. Coat each artichoke in the egg, then the flour, then the breadcrumbs, and set aside.

Deep Fried Artichokes:

1. Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). Fry the artichokes, in batches if necessary, for about 4 minutes or until crispy and golden.

Air Fryer Artichokes:

1. Add the coated artichokes to the air fryer, spray them with oil and air fry at 375F for 8 minutes, turning once and spraying with oil again, or until golden and crispy.

Fried Artichokes on Stovetop:

1. Carefully cook in a pan of hot oil for a few minutes until golden, then remove with a large slotted spoon and drain on a plate lined with paper towels.

Oven Baked Artichokes:

1. Preheat the oven to 400F/200C. Place the breaded artichokes onto a baking sheet lined with parchment paper and bake for 18 minutes or until cooked and golden.