1 can Pastene artichoke hearts (8 1/2 oz.)
1 egg, beaten
1/2 c. olive oil
1 c. Italian bread crumbs

Drain artichokes. Remove excess liquid by putting hearts between paper towels for a short while. Preheat pan with 1/2 cup oil. Cut artichokes in quarters. Dip each piece first in egg and then in bread crumbs; then put in pan with heated oil. Turn over when brown - approximately 1 minute on each side. Serve with toothpicks.