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).
