1) For the dipping sauce, mince herbs well and stir all ingredients together. Store in the fridge until needed.
2) For artichokes, first slice the top off of the artichoke and then cut off the stem. Leave about 3/4 inch of the stem. Then cut off all of the hard external leaves. Leave about 2 or 3 layers of fairly soft leaves. Also peel the stem part with a vegetable peeler or knife.
3) Then slice the artichoke in half and you will reveal the flower inside. Remove the inner parts of the artichoke with a paring knife.
4) Once you have it clean, set the choke on its top so its stem is facing straight up then slice it into 1/2 inch slices. Then soak in lemon water so the artichokes don’t brown.
5) Add a tablespoon of olive oil to a pan over medium heat and then add your drained artichoke slices. Add about 1/2 cup of water and a good pinch of salt and pepper to the pan. Then cover and let simmer for about 10 minutes until the artichokes are very soft.
6) For batter, combine your flour, salt, egg yolks only, beer, and two Tablespoons olive oil in a bowl. Whisk it up at least 30 minutes in advance of frying.
7) Then take whatever your favorite deep-frying pan is and fill it up a few inches deep with canola or peanut oil. Something neutral. Heat to about 375 degrees Fahrenheit.
8) Meanwhile, whisk egg whites until they are fluffy, but not dry or stiff. Then gently fold them into your batter along with the artichokes.
9) Do a frying test run with about a large tablespoon-sized fritter.
10) Fry until golden brown, 4-5 minutes in batches so as not to crowd the fryer. Once fried, drain on a paper towel and serve immediately with dipping sauce.