Clean the artichokes and remove the tough outermost leaves and slice off the very top. Slice in half and scoop out the hair.
Cut the cleaned artichoke hearts into wedges; place in a bowl of water with lemon juice and leave to soak for 10 to 20 minutes. This will eliminate the bitter taste; drain and pat dry with kitchen paper.
Heat oil in a deep frying pan until moderately-hot. Roll the artichoke wedges in flour, then dip in beaten egg and toss in breadcrumbs.
Fry artichoke wedges in moderately-hot oil, a few at a time, making sure they have the time to cook inside without burning.
Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve.