Mix diced cucumber, onion, jalapeno, tomato, lemon juice, and parsley together in a bowl and let sit for at least 30 minutes for flavours to come together
Quarter each of the artichokes the long way and pat dry
Mix salt and pepper into ½ cup all-purpose flour and put into a shallow tray
Whisk egg well, add water and put into a shallow bowl
Mix remaining flour, panko, breadcrumbs, dehydrated potato, dried oregano, and paprika together and put into a shallow tray
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
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
Deep fry each artichoke piece at 350*F (177*C) for 2 ½-3 minutes or until golden brown
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
English 
French 
