If you’re using artichoke hearts that came packed in oil, start by spreading them out on a couple of sheets of kitchen paper, to absorb any excess oil.
Add the cannellini beans to a food processor, along with the grated parmesan, bread, and parsley. Blitz to form a coarse paste. Season generously, and add the drained artichoke hearts, lemon juice, and egg. Blitz again to combine. The mixture should be moist, but able to hold its shape - add a few more breadcrumbs if it seems too wet.
Lightly grease a baking tray with oil, and heat the oven to 200°C (Gas Mark 6 / 400°F).
Add the dried breadcrumbs to a shallow dish. Take around 1/6 of the bean mixture in clean hands, and roll it in the breadcrumbs. Form it into the shape of a fishcake, and place on the greased baking tray. Repeat with the remaining mixture, to give 6 vegetarian fishcakes in total. Spray the fishcakes with a little oil, and bake for around 30 minutes, or until they are golden brown and crispy.