---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Vegetables
       Yield: 6 servings
      12    Artichokes, small;tender
       2    Lemons; juice & rinds
       1 c  Flour
       2    Eggs
       2    Egg yolks
       1    Lemon;cut lengthwise into
            -6 wedges
   Carciofi Dorati E Fritti To quote the author, “The reason why these fried
   artichokes are called dorati (golden) is that they are dipped in beaten
   eggs before frying...eggs from chickens raised on farms have yolks of a
   much richer color than the eggs on finds in the market today, and food
   dipped in eggs acquire a golden color...The best artichokes for this dish
   are the very best fresh and tender ones which have no choke at all and
   require only a very short cooking time.” Prepare artichokes as directed in
   “How to clean artichokes - Jewish styles”."Cut in half lengthwise and cut
   each half into 3 wedges,; keep them in this acidulated water (lemon water)
   for no longer than 15 minutes. Drain and pat dry with paper towels. Dredge
   with flour and shake to remove excess. Beat the eggs yolks together. Heat
   the oil in a small frying pan. Dip artichokes in beaten egg and fry, a few
   at a time, in moderately hot oil till lightly browned on all sides.
   Sprinkle with salt, garnish with lemon wedges, and serve immediately.