2 eggs
2 tbsp. Parmesan cheese, grated
Salt to taste
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 c. or more bread crumbs
1 tsp. dry parsley
1/2 c. corn oil or more if needed
2 cans artichoke hearts in water, remove from can and dry with paper towel

In small deep dish, beat eggs. Add Parmesan cheese, pepper, salt, and garlic. Mix well and set aside. Mix bread crumbs and parsley together and set aside.

In a 10 inch non-stick skillet pour oil. Place over medium heat. Dip artichoke hearts in egg mixture and roll in bread crumbs. Cook in skillet a few minutes until all artichokes are light golden brown. Remove to a dry, white towel. Serve. Makes 4-6 servings.