Fried Artichoke Po’Boy

A vegetarian alternative to the oyster po’boy. Are artichoke hearts an aphrodisiac, like oysters?

1 14-ounce can artichoke hearts, rinsed and well-drained
2 eggs
1/2 C milk
1/2 C flour
1 t onion powder
1/4 t cayenne
1-1/2 C seasoned dry bread crumbs
3 T fine cornmeal
Oil for frying
4 French baguettes (about 6 inches long)
Sliced red onion or dill pickle chips (optional)

Beat the eggs and combine with the milk in a medium bowl. Combine the flour, onion powder, and cayenne in another bowl. Combine the bread crumbs and cornmeal in a third bowl.
Cut the artichoke hearts in half. Dip each one in the flour mixture, then the egg mixture, then the crumb mixture. Deep fry or fry in a skillet with a couple inches of oil. Drain on paper towels.

Split the bread lengthwise and spread with real mayonnaise. Fill each bun with the artichokes, finely shredded lettuce, ripe tomatoes, and onion or pickles.