Begin by cleaning the artichokes thoroughly. Trim off tough leaves and cut them into quarters. Soak in water mixed with lemon juice to prevent browning.

In a medium bowl, whisk together the eggs, 1/3 cup of flour, milk, and salt until smooth. This is the batter for coating the artichokes.

Remove soaked artichokes, pat dry, and dredge in remaining flour. Dip in batter, allowing excess to drip off.

In a deep pan, heat vegetable oil to 375°F (190°C). Use a thermometer for accuracy to ensure proper frying.

Carefully add battered artichokes to the oil, frying in small batches for about 5-7 minutes until golden brown and crispy on all sides.

Remove artichokes with a slotted spoon and place on paper towels to absorb excess oil. Sprinkle with salt and serve immediately.