Baked Artichoke Appetizer Recipe

Wash artichokes; drain.
Cut off top halves and trim stems to 1 inch.
Snap off tough outer leaves down to pale green leaves; trim base.
Slice artichoke in half lengthwise and remove fuzzy choke.
Cut each half into 1/4-inch-thick lengthwise slices.
Place bread crumbs in a shallow bowl.
In another shallow bowl, beat together egg, water, salt, and pepper.
Dip each artichoke slice in egg mixture, then in crumbs, coating both sides thoroughly.
Divide butter evenly between two 10 by 15-inch shallow-rimmed baking sheets.
Place in a 425° oven just until butter melts.
Remove from oven; place half of the artichoke slices in each pan; turn gently to coat both sides with melted butter.
Return to oven and bake, uncovered, for about 15 minutes or until crumbs appear golden brown and crisp.
Serve warm.
Or let stand at room temperature up to 3 hours; to reheat, bake, uncovered, in a 425° oven for about 8 minutes or until hot throughout.
To eat, hold artichoke by leaves and eat breaded heart.