Clean the artichokes with a sharp knife, cut off the tough outer leaves of the artichoke until you reach the tender pale green leaves. Then cut off about 3/4 of an inch of the top. Leave about 1/2 an inch of the stem. Cut the artichoke into quarters. Place the cleaned quartered artichokes in cold water with the juice of half a lemon, this will prevent browning.
In a medium bowl beat the eggs, 1/3 cup flour and 1-2 pinches of salt. Drain the artichokes from the water and towel dry. On a small plate add the remaining 1/3 cup of flour, dredge the quartered artichokes in the flour then dip in the egg mixture.
Fry the artichokes in hot oil (375F / 190C), they should take 5-7 minutes to cook, turn a few times so they brown on all sides. Remove with a slotted spoon, and place on a paper towel lined plate, sprinkle with a little salt and serve. Enjoy.