Make the batter first by mixing the flour, salt and olive oil in a bowl. Add enough water to make a very liquid batter, about the consistency of heavy cream. Let the batter sit for an hour or more.

Trim the artichokes by removing the hardest leaves. Then, with a paring knife or vegetable peeler, peel the skin off their stems and undersides, then cut off the tips. Rub the artichokes all over with the cut side of a lemon, then cut into wedges and throw the wedges in a bowl filled with acidulated water. Continue until you've trimmed all the artichokes.

Prepare the marinade by mixing the lemon juice, olive oil and salt in a bowl. Drain the artichoke wedges well, pat dray and add them to the marinade, mixing everything well so that the artichoke wedges are well coated. Let them marinate for at least half an hour.

When you ready to fry, pour lots of olive oil in a skillet, enough to come up at least 3 cm (1 in) up the sides. Heat the oil until quite hot.

Transfer the marinated artichoke wedges to the batter and mix well to coat. Now add the wedges, one by one, to the hot oil. The oil should bubble up around each wedge as it goes into the skillet. As for any frying, make sure your wedges are well spaced; work in batches if you need to.

Regulate the heat so that the artichokes don't fry at a moderate pace, neither too quickly or too slowly. Turn the artichoke wedges so they brown evenly on both sides. Test one to see if it's done; it should be crisp and golden brown on the outside, but completely tender on the inside. Drain the artichoke wedges on paper towels.

When all your artichoke wedges are done, turn them onto a serving platter, salt lightly and serve immediately, with lemon wedges on the side.