I tried this recently, but didn’t trim them enough. Here’s how to make baby artichokes dipped in seasoned flour and fried just like grandma made. from the NYTimes: “Snap off a few of the tough, dark exterior leaves of the little artichokes until the pale green centers are visible. (more than you think needed) Then cut a half-inch or so off the tops of each artichoke and trim the stem end with a paring knife. Cut them lengthwise into halves or quarters and put them in a bowl of water with a good squeeze of lemon juice to prevent them from turning brown. This can be done an hour or two before cooking. Use olive oil to fry them if you’re feeling extravagant, or a frugal combination of olive and vegetable oils.
• In case you need the coating info: dry artichokes with a clean towel, then dip a few at a time into seasoned flour, then dip onto beaten eggs, then the flour again. I used a cup or two of half olive oil and half peanut oil and the costing came out great.