Remove the liquid from the can. Pat the artichokes dry with a paper towel squeezing out any excess liquid. Leave them on a paper towel-lined plate for a few minutes to drain fully.
Use three bowls to make the breading station. Lightly beat the egg in a bowl. In another bowl, whisk the flour, salt, and pepper. Whisk the breadcrumbs, parmesan, oregano, and garlic powder in a third bowl.
Coat each artichoke in the egg, then the flour, then the breadcrumbs, and set aside.
Deep Fried Artichokes:
Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). Fry the artichokes, in batches if necessary, for about 4 minutes or until crispy and golden.
Air Fryer Artichokes:
Add the coated artichokes to the air fryer, spray them with oil and air fry at 375F for 8 minutes, turning once and spraying with oil again, or until golden and crispy.
Fried Artichokes on Stovetop:
Carefully cook in a pan of hot oil for a few minutes until golden, then remove with a large slotted spoon and drain on a plate lined with paper towels.
Oven Baked Artichokes:
Preheat the oven to 400F/200C. Place the breaded artichokes onto a baking sheet lined with parchment paper and bake for 18 minutes or until cooked and golden.
Notes
The artichokes must be fully drained before breading. Otherwise, the breading will become soggy.No matter which cooking method you use, be sure not to overcrowd the cooking vessel. This will make the artichokes steam and not become crispy.The cooking time for each method depends on how large your artichoke hearts are. Adjust the cooking time a few minutes more or less as needed.Cooked artichoke hearts are best served immediately, so plan your cooking time accordingly.