These fried artichoke hearts are one of my absolute favorite treats! They are so good everyone just gobbles them up.
Mix together the Italian seasoning and grind with a mortar and pestle to crush up the rosemary. Store in an airtight spice jar.
Combine enough rice cereal and 1/2 teaspoon Italian seasoning in a mini-prep and pulse for a few minutes to finely ground down to 1 cup.
Put the flour, eggs and rice cereal mixture in three separate shallow bowls and set them up in that order. Dredge each artichoke quarter in the flour first and shake of any excess. Dip in the eggs then thoroughly coat with the cereal mixture. Repeat for each artichoke quarter.
Heat olive oil in a small skillet and when hot enough, fry 3-4 artichokes at a time, flipping once. When done set on a paper towel covered plate to drain before serving. Serve with your favorite marinara sauce.