-
1
To make the batter, place the yeast, eggs, flour and water in a bowl.
-
2
Blend gently to combine.
-
3
Add the parsley and garlic.
-
4
Stir to combine and season, to taste, with salt and pepper.
-
5
Set aside for 30 minutes.
-
6
Meanwhile, cut off the spiky tips of the artichokes.
-
7
Remove the tough outer leaves.
-
8
Slice artichoke 1/4-inch thick and place in cold water with lemon juice to keep them from turning brown.
-
9
Fill a deep pot no more than halfway with extra-virgin olive oil.
-
10
Heat oil over medium high heat until it reaches a temperature of 360 to 375 degrees F.
-
11
The oil should remain at or around this temperature throughout the cooking process.
-
12
While the oil is heating, drain the artichoke slices and dredge through the flour mixture so that the pieces are floured on all sides.
-
13
Set aside until the oil reaches temperature.
-
14
Working in batches of 6, fry the artichoke slices until golden brown.
-
15
Use a slotted spoon or spider to gently drop the artichokes into the oil, being careful not to splatter the hot oil, 2 to 3 minutes.
-
16
Using the same spoon or spider, remove the finished wedges to drain on paper towels.
-
17
Serve immediately with a sprinkle of chili flakes and salt and pepper, to taste.
