Crumbed Artichokes

Drain the artichokes and dry them on kitchen towel. Lightly beat the egg in a bowl with a little salt.

Season the breadcrumbs with NoMU just salt, NoMU just pepper and NoMU Italian rub and pour onto a tray.

Dip the artichoke hearts in the egg and then into the breadcrumbs to coat.

Heat the oil in a heavy-based pan.

Once heated, test the oil by dropping a cube of bread into the oil - if it bubbles and turns golden brown it is hot enough.

Fry the crumbed artichokes in batches for 2-3 minutes or until golden and crisp.

Drain on kitchen towel. Serve warm with aioli (Recipe Mailer # 13).