Drain and thoroughly rinse artichoke hearts, and then drain again. Slice artichoke hearts in half.

In a shallow bowl, combine cornmeal, garlic pepper, and cayenne if using. 3. Pour rice milk into another bowl.

Heat oil in a medium skillet until shimmery.

Dip artichokes, one at a time, into the rice milk, then into the cornmeal mixture. Use a spoon to ensure that all of the artichoke is covered.

Fry the artichokes until golden on one side, and then turn to cook on the other side. Place cooked artichokes onto a paper-towel-lined plate to drain.