Drain the artichoke hearts (thaw 2 packages of frozen if fresh are not available). Sprinkle the hearts with the lemon juice and then dredge in the flour (I use a plastic bag to avoid the mess).
Taking a few at a time, dip the floured hearts in the beaten eggs and then coat with the bread crumbs which have been flavored with the salt, pepper, parsley and cheese.
Coat a backing tray with the oil and place the hearts on the tray, turning once to coat with oil.
Bake at 375°, turning once until brown and crunchy on all sides.
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