To make the batter, place the yeast, eggs, flour and water in a bowl. Blend gently to combine. Add the parsley and garlic. Stir to combine and season, to taste, with salt and pepper. Set aside for 30 minutes.
Meanwhile, cut off the spiky tips of the artichokes. Remove the tough outer leaves. Slice artichoke 1/4-inch thick and place in cold water with lemon juice to keep them from turning brown.
Fill a deep pot no more than halfway with extra-virgin olive oil.
Heat oil over medium high heat until it reaches a temperature of 360 to 375 degrees F.
The oil should remain at or around this temperature throughout the cooking process.
While the oil is heating, drain the artichoke slices and dredge through the flour mixture so that the pieces are floured on all sides. Set aside until the oil reaches temperature.
Working in batches of 6, fry the artichoke slices until golden brown. Use a slotted spoon or spider to gently drop the artichokes into the oil, being careful not to splatter the hot oil, 2 to 3 minutes. Using the same spoon or spider, remove the finished wedges to drain on paper towels. Serve immediately with a sprinkle of chili flakes and salt and pepper, to taste.
Recipe courtesy of Mario Batali