Crispy Artichoke Hearts

Pat the fresh or cooked artichokes dry. In a medium shallow bowl, beat the eggs with salt to taste. Spread the bread crumbs on a sheet of wax paper.

Place a wire cooling rack over a baking sheet. Dip the artichokes in the egg mixture, then roll them in the crumbs. Place the artichokes on the rack to dry at least 15 minutes before cooking.

Line a tray with paper towels. Pour oil to a depth of 1 inch in a large heavy skillet. Heat the oil until a drop of the egg mixture sizzles.

Add just enough of the artichokes to fit comfortably in the pan without crowding. Cook, turning the pieces with tongs, until golden brown, about 4 minutes. Drain on the paper towels and keep warm while frying the remaining artichokes, in batches if necessary.

Sprinkle with salt and serve hot with the lemon wedges.