2 (8 1/2-ounce) cans artichoke hearts
2 large eggs
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
2 teaspoons Italian seasoning
1 1/2 cups light olive oil
Salt and pepper
Drain the artichokes, pat dry, and cut them in half, lengthwise. In a small shallow bowl, beat the eggs. In another bowl, mix the flour, cornmeal, and Italian seasoning.
In a small skillet, heat the oil on medium-high until hot. Dip the artichoke halves into the egg mixture, allowing excess to drain off, then into flour mixture, turning to coat. Drop a few at a time into the hot oil. Fry, turning once, until golden, about 6 minutes, total. Repeat with remaining artichokes. Serve immediately.