Preparing the Lemon Aioli

1. In a food processor, blend together egg yolks, Dijon mustard, and garlic until smooth.
2. Add lemon juice and pulse to combine.
3. With the processor running, gradually add the oil blend until the mixture becomes thick and creamy.
4. Stir in lemon zest, then season with salt and pepper.
5. Transfer the aioli to a bowl and refrigerate until serving.

Making the Batter

1. Whisk together flour, salt, olive oil, and water in a bowl until smooth.
2. Cover and let the batter rest for 2 hours at room temperature.

Prepping the Artichokes

1. Fill a large bowl with cold water and squeeze the juice of half a lemon into it.
2. Trim the stems of the artichokes and cut off the top third.
3. Remove tough outer leaves until you reach the tender pale inner leaves.
4. Halve the artichokes and use a spoon to remove the fuzzy centers.
5. Place prepared artichokes in the lemon water to prevent browning.

Frying the Artichokes

1. Beat the egg white to stiff peaks and gently fold into the rested batter.
2. Heat oil in a deep pot to 375°F (190°C).
3. Dry artichoke pieces with a towel, then slice each half into smaller pieces if desired.
4. Dip artichoke pieces into the batter, ensuring even coating.
5. Fry in batches until golden brown, about 4-5 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate.
6. Season with sea salt immediately after frying.

Serving

1. Arrange the fried artichokes on a platter and serve with the chilled lemon aioli for dipping.