Tacos de Alcachofa

1. Mix diced cucumber, onion, jalapeno, tomato, lemon juice, and parsley together in a bowl and let sit for at least 30 minutes for flavors to come together
2. Quarter each of the artichokes the long way and pat dry
3. Mix salt and pepper into ½ cup all-purpose flour and put into a shallow tray
4. Whisk egg well, add water and put into a shallow bowl
5. Mix remaining flour, panko, breadcrumbs, dehydrated potato, dried oregano, and paprika together and put into a shallow tray
6. Three steps for each piece of the artichoke first into the flour, then into the egg wash, then into the breadcrumb mix. Reserve on a rack and keep in the refrigerator until ready to fry
7. Griddle each tortilla on a lightly oiled flat top or sauté pan to warm and lightly brown each side of the tortilla. Reserve wrapped in a towel and tin foil to keep warm for service
8. Deep fry each artichoke piece at 350*F (177*C) for 2 ½-3 minutes or until golden brown
9. To make a taco, take one warm tortilla and spread 1 tablespoon of tzatziki sauce, 1 piece of fried artichoke, 2 tablespoons of cucumber pico, 1-2 teaspoons of crumbled feta cheese and serve

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