Makes: 6 servings

12 Artichokes small, tender
2 lemons, juice and rinds
1 cup flour
2 eggs
2 egg yolks
salt
1 lemon, cut lengthwise into 6 wedges

1. Cut artichokes in half lengthwise and cut each half into 3 wedges, keep them in acidulated
(lemon water) for no longer than 15 minutes.
2. Drain and pat dry with paper towels.
3. Dredge with flour and shake to remove excess.
4. Beat the egg yolks together.
5. Heat the oil in a small frying pan.
6. Dip artichokes in beaten egg and fry, a few at a time, in moderately hot oil until lightly browned
on all sides.
7. Sprinkle with salt, garnish with lemon wedges and serve immediately.

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