Trim the artichokes of its outer leaves and (if using larger artichokes) their fibrous cores (often called the "choke"), rubbing them all over with a halved lemon as you go.
Parboil the artichokes in salted water for just 3 minutes or so, then drain them and let them cool.
Cut the artichokes into thin wedges, tossing the wedges as you cut them immediately into a large bowl of water, which you will have acidulated with the lemon you used for rubbing the artichokes.
Drain and pat the artichoke wedges perfectly dry. Toss them in flour seasoned with salt and pepper, then immerse them into the beaten egg.
Shallow fry the artichoke wedges in olive oil over moderate heat, until they are golden brown on all sides. Make sure to space the wedges so they brown well; proceed in batches if you need to. Drain the fried wedges on paper towels as soon as they're done. Set aside.