First, boil half a dozen eggs for 11 minutes. We made the hard-boiled eggs in the air fryer, but they can of course be made the conventional way. We cool them and reserve.
Peel and clean the artichokes, cut them in half and cook them in boiling salted water. After eight minutes we drain them, reserving a saucepan of the cooking broth that we will use for the sauce.
Now we have a plate with three beaten eggs (with a pinch of salt) and another with wheat flour, to coat the hard-boiled eggs (in halves) and the half artichokes. Heat plenty of oil for frying. When it is very hot, we pass the eggs and the artichokes through flour and, later, the egg, and We are frying everything in batches. Reserve on a tray lined with absorbent paper.
Finally, we are going to make a kind of velouté to accompany the artichokes, which is the master touch of this recipe. In a frying pan, pour a little of the oil where we have made the frying. Sauté the finely chopped onion. Meanwhile, mash some garlic and parsley in a mortar. When the onion is transparent, add a level tablespoon of flour, garlic and parsley. When everything is sautéed, add the broth from boiling the artichokes that we had reserved. Stirring constantly, bring the sauce to a boil and let it simmer for a couple of minutes.
We serve the artichokes and eggs immediately, well watered by the sauce.