Lemon Aioli:

1. In a food processor, combine 1 Eggland's Best egg yolk, garlic, 1/4 teaspoon salt and cayenne pepper and pulse until mixed. In a steady stream, add olive oil until sauce is thickened and emulsified. Add lemon juice and pulse until well combined. Transfer aioli to a dipping bowl.

Fried Artichokes:

1. Pat artichokes dry between paper towels.
2. In a shallow bowl, combine flour, garlic powder, 1/2 teaspoon salt and ground pepper. In another shallow bowl whisk 2 Large Eggland's Best eggs. In another shallow bowl, combine breadcrumbs and parmesan cheese.
3. Dust artichoke hearts in flour mixture, then dip in beaten Eggland’s Best eggs allowing excess to run off, then coat in bread crumb parmesan mixture.
4. In a 10-inch nonstick skillet heat grapeseed oil over medium heat and fry artichoke hearts in two batches turning to brown all sides about 2 minutes a side or until golden brown and crispy. Drain on paper towels.
5. Serve crispy artichokes on a platter with bowl of Lemon Aioli.