Heat a large pot of vegetable oil over medium heat to 350 degrees F.

To prepare the Meyer Lemon Salt, using a mortar and pestle, combine lemon zest and salt. Mix together until the salt and lemon become a bright yellow.

For fritters, make the batter by combining flour, cornstarch, baking powder, and salt in a large mixing bowl. Make a well in the center and add the yolks. Slowly pour in the soda water as you whisk, gradually incorporating the flour from around the edges of the bowl to make a smooth batter.

Trim down artichokes by removing the outer leaves and cutting off the tough lower part of the stem so you just have the hearts. Use a sharp knife or mandoline to cut hearts into thin slices from the top of the flower through the stem so you have heart shapes. (As you work with the artichoke hearts, rub the exposed sides with lemon juice to prevent them from turning brown.) Dip in batter, shaking off excess, and fry in hot oil for 3 to 4 minutes, until fritters are golden brown and puffy. Drain on paper towels, season with Meyer Lemon Salt, and garnish with mint. Serve with malt vinegar.