2 baby artichokes, 2 egg yolks, lemon, thyme, 1/2tsp dijon mustard, 1tbs apple cider vinegar, olive oil, vegetable oil (for frying), italian flat leaf parsely, Hungarian Paprika, corn starch, ice.
For the aioli, roast a 2 garlic cloves in the oven (wrap in tinfoil with butter, thyme; bake 30mins at 350). Place egg yolks in blender with mustard, vinegar, lemon juice garlic, salt, pepper. Blend until smooth, and slowly add oil to the mix while still blending. Stop after emulsified, toss in some whole peppercorns, store in fridge.
Remove outer leaves of artichokes, finely slice off the very top of the remainder, trim the base. Cut in half. Submerge in water mixed with lemon juice (else they quickly discolor). Fill a large bowl with icewater, float a smaller bowl inside. Mix a little corn starch, salt, water in this bowl as tempura batter. Heat oil in a small saucepan for frying. Dry artichokes thourougly with paper towel, dust with flour, quickly dip in tempura and move immediately to oil. Cook until crispy, golden brown.