1. In a small bowl, mix the mayonnaise, lemon juice, and garlic. Set aside.
2. Line a baking sheet with waxed paper. Put the flour in a shallow bowl. In a medium bowl, beat the eggs with the oregano, salt, and pepper. One at a time, dip the artichoke hearts in the flour, then the eggs, then back into the flour. Place on the waxed paper.
3. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. Deep-fry the artichoke hearts until golden, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack to drain briefly.
4. Split the rolls and pull some of the soft crumb from each roll to form a trench to hold the artichokes. Spread each roll with mayonnaise. Place equal amounts of the artichokes in each roll and serve immediately.
This Castroville Artichoke Sandwich recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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