For gribiche, cook whole eggs in a saucepan of boiling water until hard-boiled (10 minutes). Drain and refresh. Peel, halve, remove yolk (discard white) and set aside. Process raw egg yolk, lemon juice, mustard and garlic in a food processor until combined, then, with motor running, add oil in a thin steady stream until thick and incorporated. Season to taste, transfer to a serving bowl and scatter over remaining ingredients, crumbling cooked egg yolk on top. Makes 375ml. Gribiche will keep for 3 days refrigerated in an airtight container.
Meanwhile, trim tops of artichokes by 2cm with a serrated knife, remove outer leaves with your fingers until you reach the pale inner heart (discard leaves). Trim stems to base of the heart, remove inner hairy choke with a melon-baller. Place in a bowl of acidulated water. Drain well and pat dry.
Preheat oil to 190C in a deep-fryer or deep-sided saucepan. Deep-fry artichoke in batches until golden and crisp (3-5 minutes; be careful, oil will spit). Drain on absorbent paper, scatter over sea salt and serve hot with gribiche.