Step 1

Cut 1 lemon in half and squeeze juice into large bowl; add lemon halves. Fill bowl with water. Working one artichoke at a time, trim, cut into wedges; add to lemon water.

Step 2

Cook 3 artichokes in a pan with olive oil, salt, and 1 cup broth for 15-20 minutes. Blend and strain to obtain a purée.

Step 3

Prepare mayonnaise by combining the egg yolks with 1 tsp. mustard, 1 tsp. lemon juice, a pinch of salt, and some freshly ground pepper. Whisk until blended around 30 seconds. Gradually add 1/2 cup sunflower seed oil in a very slow stream, whisking continuously, until thick. Combine mayonnaise with artichoke puree.

Step 4

Combine flours and sparkling water to prepare the batter.

Step 5

Heat sunflower seed oil to 350°F and line a plate with paper towels.

Step 6

Coat wedges of 2 artichokes in batter and fry for 3 minutes. Dry on paper towels and season with salt. Serve with the remaining raw artichokes wedges, mayonnaise, arugula, chopped hazelnuts, and Pecorino shavings.