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Remove the tough outer leaves of the artichoke and carve away rough outer skin around the base and stem of the vegetable with a paring knife. |
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Slice artichokes and rub each slice with lemon. Soak in a bowl of water with freshly squeezed lemon juice to prevent browning. |
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Heat up extra virgin olive oil. |
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Remove artichokes from water and shake off as much water as possible before dredging into flower and beaten egg. Fry immediately in hot oil until golden brown. |
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Remove from oil and place on a paper towel to absorb excess oil. Season with salt immediately. |
