Fill a large mixing bowl with cold water and 1 1/2 lemons.
Prep the artichokes by peeling off at least 3/4 of the leaves, to expose the softer, more malleable leaves close to the heart. (This takes practice to estimate.) Cut off the top 1 inch of each artichoke. With a knife, clean the base and stalk of each artichoke by peeling back the top layer. Quarter each artichoke. Using a spoon, remove the choke and purple leaves near the heart. Place in the cold lemon water.
In the meantime, prep your dredging station with the flour, garlic powder, 1/2 cup parmesan cheese, and a pinch of salt and pepper in one dish. In another, whisk 6 eggs with 1/2 cup parmesan cheese.
Dredge each quartered artichoke heart in the flour mixture and then the egg mixture.
In the meantime, heat 1 inch vegetable oil in an enameled caste iron pan over medium low heat.
Place each battered artichoke heart in oil and fry until golden brown on all sides.
Squeeze fresh lemon wedges over chokes, sprinkle with sea salt and parmesan cheese.
Note: In case you're artichoke leaves are not quite tender enough (perhaps you didn't take enough leaves off when prepping them or perhaps the oil was too hot and they fried too quickly), not to worry! Simply place them in a roasting dish, cover, and bake at 350 for another hour. They won't be as crisp as they were when freshly fried, but they're still delicious. Remember, this is just a back-up plan until you master the technique of the artichokes. They are a labor of love :)