First, coat the artichokes in flour.

Then, coat them in the whisked egg.

Add a pinch of salt and black pepper to the Panko breadcrumbs, and coat the artichokes in the breadcrumbs.

In a frying pan, over medium-high heat, add the oil.

When the oil is shimmering, add the artichokes and fry them for about 2 minutes until the coating on the bottom is crisp and golden.

Turn the artichokes on the other side and fry for another 2 minutes until they're golden all over. If your artichoke pieces have 3 sides, make sure to fry that third side as well.

Remove the artichokes from the pan and onto a wire rack or a plate with a paper towel to absorb the oil. To really take this dish to the next level, I always serve them with a dipping sauce, and my lemon basil aioli is often a favorite go-to of mine.