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1
To make the batter, place the yeast, Large eggs, flour and water in a bowl.
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2
Blend gently to combine.
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3
Add in the parsley and garlic.
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4
Stir to combine and season, to taste, with salt and pepper.
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5
Set aside for 30 min.
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6
Meanwhile, cut off the spiky tips of the artichokes.
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7
Remove the tough outer leaves.
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8
Slice artichoke 1/4-inch thick and place in cool water with lemon juice to keep them from turning brown.
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9
Fill a deep pot no more than halfway with extra-virgin extra virgin olive oil.
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10
Heat oil over medium-high heat till it reaches a temperature of 360 to 375 degrees.
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11
The oil should remain at or possibly around this temperature throughout the cooking process.
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12
While the oil is heating, drain the artichoke slices and dredge through the flour mix so which the pcs are floured on all sides.
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13
Set aside till the oil reaches temperature.
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14
Working in batches of 6, fry the artichoke slices till golden.
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15
Use a slotted spoon or possibly spider to gently drop the artichokes into the oil, being careful not to splatter the warm oil, 2 to 3 min.
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16
Using the same spoon or possibly spider, remove the finished wedges to drain on paper towels.
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17
Serve immediately with a sprinkle of chili flakes and salt and pepper, to taste.
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18
This recipe yields 6 servings.
