Drain the artichoke hearts into a colander, then gently squeeze the water out of them.

Beat the egg with the grated cheese and a shake of salt and pepper.

Place some flour into a low rimmed bowl, put the beaten egg next to it and in a third bowl, place some breadcrumbs mixed with a sprinkle of parsley, thyme, salt and pepper. Begin to dip each artichoke heart into the flour, then egg, then breadcrumbs, until all are coated. Set on a plate.

Heat the oil, and when hot begin frying the breaded artichoke hearts. Fry until golden brown.

Place on a paper towel lined plate to drain.

Serve hot as an appetizer or side dish.