Trim the tough outer leaves of the artichoke and slice into 1/8-inch slices. Place the artichokes immediately into a large mixing bowl and add the eggs, bread crumbs, flour and grated cheese and stir to mix.
In a 10 to 12-inch, non-stick saute pan, heat the oil until smoking. Drop the artichoke mixture by the tablespoonful into the hot pan, forming little cakes, and cook until golden brown on both sides. Remove to a serving platter, sprinkle with coarsely grated ricotta salata and serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved.