For the Dipping Sauce:

Mix all the ingredients in a small bowl. Use a small dollop on each fritter. Yield: 1 cup

For the Fritters:

Pour 3 inches of vegetable oil into a heavy-bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.

Coarsely chop the artichokes and put them in a large mixing bowl. Add the garlic and green onions, milk, egg, lemon zest, and lemon juice.

Combine the flour, baking powder, salt, and pepper in a separate bowl and quickly stir the dry ingredients into the artichoke mix. Drop the fritters by heaping teaspoonful into the hot oil and fry until golden brown, about 5 minutes.

Drain on paper towels and serve immediately.