2  eggs
1 tablespoon whipping cream
1 cup breadcrumbs
1 heaping teaspoon grated Parmesan cheese
1 teaspoon {vegetable broth powder}
1 tablespoon chopped parsley
 {salt} to taste
 {white pepper} to taste
3 cans artichoke hearts (300 grams each)
1 cup flour

1 cup mayonnaise
2  roasted red peppers from can
4 cloves garlic
1 teaspoon chopped parsley

Beat the eggs with the cream. In a separate bowl, mix the breadcrumbs, Parmesan cheese, vegetable broth powder, chopped parsley, salt and pepper. Bread the artichoke hearts by dredging them in flour mixture, then egg mixture, then breadcrumb mixture and deep-fry them.

Drain the cooked artichoke Parmesans over tissue paper if necessary. Normally the artichoke Parmesans do not absorb too much oil during cooking.

Serve with the red pepper mayo on the side. For the red pepper mayo, put all the ingredients in a food processor and blend.