PREPARATION:

1. In a large bowl, mix together the eggs, cheese and parsley. Season the mixture with salt and pepper to taste.
2. Trim artichokes to the tender hearts, leaving the stem on and trimmed as well. Cut the artichokes in half. Once the artichokes are trimmed and cut, hold them in a bowl of acidulated water (water with lemon juice).
3. Once all the artichokes are halved, drain the artichokes in a colander.
4. Put the cup of flour into a large re-sealable bag and place the drained artichokes in the bag. Work the bag to coat the artichokes in the flour.
5. Remove the artichokes from the bag and dip them into the egg mixture to coat.
6. In a large Dutch oven or cast iron skillet, heat 1 inch of olive oil over medium heat.
7. Gently drop the artichokes into the hot oil and fry for 1-2 minutes per side, or until golden brown. Place the fried artichokes onto a paper-towel lined plate and season with a pinch of salt as they come out of the oil. Serve and enjoy.