Recipe courtesy Tyler Florence
Heat a large pot of vegetable oil over medium heat to 350 degrees F.
First prepare the Meyer lemon salt. In a mortar and pestle, add salt and lemon zest. Mix together until the salt and lemon combine to give a bright yellow colored salt.
Make a batter by combining flour, cornstarch, baking powder and salt in a large mixing bowl. Make a well in the center and add the egg yolks. Slowly pour in the soda water as you whisk, gradually incorporating the flour from around the edges to avoid any lumps and ensure you have a smooth batter.
Trim down artichokes by removing outer leaves and cutting the tough lower part of the stem off so you just have the hearts. As you work with the artichokes you should rub them with lemon juice to prevent them from going brown. Use a sharp knife or Japanese mandolin to cut the heart into thin slices from the top of the flower through the stem so you have heart shapes. Dip in batter, shaking off excess, and fry in hot oil until fritters are golden brown and puffy. Drain on paper towels, season with lemon salt and garnish with mint. Serve with malt vinegar.
Edited: July 31st, 2009