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1
Dredge the artichoke hearts lightly in flour, and set aside.
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2
In a bowl, mix the egg, milk and salt.
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3
In a separate bowl, combine 1/3 cup flour and baking powder.
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4
Gradually add this mixture to the egg mixture.
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5
It should have the consistency of light pancake batter.
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6
In a small saucepan, combine the water, vinegar, tarragon, shallots and white wine.
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7
Bring to a boil, and reduce until only about 2 tablespoons liquid remain in the pan.
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8
Remove from heat and let cool.
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9
In the top bowl of a double boiler over medium-low heat, whisk together the egg yolks and the reduced tarragon liquid.
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10
Remove from heat, and whip the butter very gradually into the mixture.
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11
When all the butter has been absorbed, season with salt, pepper and lemon juice.
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12
Keep warm until served.
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13
In a deep saucepan or wok, heat vegetable shortening to 375 degrees.
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14
There should be enough oil to cover the artichokes.
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15
Using up to six artichoke halves at a time, dip each in the batter, drain the excess and drop in the oil, frying until golden brown.
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16
Remove and drain well on paper towels, and keep warm.
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17
Repeat with remaining artichokes.
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18
Serve with bearnaise sauce.
