Step 1

Drain the artichoke hearts from the can, add them to a mesh strainer; then run under cold water and dry on paper towels.

Step 2

Gather three dipping bowls and fill one with the flour and cornstarch. In the second bowl, add the eggs and whisk; then add the breadcrumbs to the third bowl.

Step 3

Dip each artichoke heart first into the flour mixture, then the egg and finally the breadcrumb and place on a plate. Repeat for all.

Step 4

Add the oil to a large nonstick skillet and heat over medium high heat. The oil is hot enough when you add a drop of water to the pan and the oil "pops".

Step 5

Carefully place the artichoke hearts into the oil and cook for approximately 5-6 minutes, flipping halfway until all sides are golden brown. You may need to do this in batches so as not to overcrowd the pan while cooking.

Step 6

Line the plate with paper towels so that when the artichoke hearts are done, you can transfer them back to the plate to drain off any excess grease.

Step 7

When ready to serve, add the Cuori di Carciofi Fritti to a serving platter along with your favorite dipping sauce and serve hot.