Step 1: Prepare the Artichokes

• Start by preparing the artichokes, ensuring they are trimmed meticulously by removing the rough outer leaves until only the tender inner leaves remain.
• Proceed by slicing off the top quarter of each artichoke and trimming the stem, leaving approximately an inch intact.
• Then, halve each artichoke lengthwise and carefully remove the fuzzy choke using a spoon.
• Place the cleaned artichoke halves in a bowl of cold water infused with lemon juice.

Step 2: Coat the Artichokes

• Prepare three individual bowls for the coating process, each containing flour, beaten eggs, and breadcrumbs seasoned with garlic powder, paprika, salt, and pepper.
• After draining the artichoke halves, gently pat them dry using paper towels to remove any excess moisture.
• Proceed to dredge each artichoke half in the flour, ensuring to shake off any surplus.
• Dip the floured artichoke halves into the beaten eggs, allowing any excess to drip off before evenly coating them with the seasoned breadcrumbs.
• Press gently to ensure the breadcrumbs adhere well to the artichokes, providing a flavorful and crispy exterior once fried.

Step 3: Fry the Artichokes

• Begin by heating vegetable oil in a large skillet over medium-high heat until it reaches a temperature of 350°F (175°C).
• Add the breaded artichoke halves to the hot oil, ensuring to work in batches to prevent overcrowding the pan, which can affect the frying process.
• Fry the artichokes for approximately 3-4 minutes on each side, or until they achieve a golden brown hue and develop a satisfying crispiness.
• Upon completion, carefully transfer the fried artichokes to a plate lined with paper towels to absorb any excess oil.

Step 4: Serve

• Arrange the crispy fried artichokes attractively on a serving platter, ensuring their golden exterior is showcased.
• Serve promptly alongside lemon wedges, providing a tangy contrast that enhances the flavors of the dish.