Lightly beat egg in another shallow dish.
Combine panko and 4 tablespoons Parmesan in a third shallow dish.
Toss artichokes in the flour to coat.
Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Dip in the egg, letting excess drip off.
Then roll in the panko mixture.
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat.
Transfer to a paper-towel-lined plate.
Toss romaine with the dressing until coated.
Serve with the crispy artichoke hearts and garnish with pepper and more Parmesan, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
