Crack the egg into a large bowl, whisk the egg, then add in the milk and whisk until the egg and milk are well incorporated together, then slowly add in the flour while whisking continuously, once all the flour has been added and you end up with a creamy batter, add the baking powder and give it one final whisk until well mixed

Add in the chopped onion into the batter, along with the chopped garlic, chopped parsley and dried thyme, then finely grate in the zest of 1/2 lemon, making sure to avoid the white pith, season everything with sea salt & black pepper and mix until well mixed together

Drain the can of artichoke hearts into a colander and rinse under water, then add the artichoke hearts over some paper towels and pat completely dry, cut the the artichokes into small bite-sized pieces and then add into the batter, gently mix together until well mixed

Heat a large fry pan with a medium heat and add in the olive oil

Once the oil is nice and hot, add in spoonfuls of the batter, all in a single layer and evenly spaced out (cook in batches), fry the fritters for 4 to 5 minutes per side or until golden fried all around, as you finish each batch, transfer the fritters into a dish with paper towels

Once all the fritters are done, transfer into a serving dish and garnish with lemon wedges, enjoy!