In a small saucepan, heat the oil over medium-high heat.
For the artichoke fritters: In a medium bowl, combine the artichokes, garlic, lemon zest and juice, egg and milk. Stir until well combined.
In a medium bowl, combine the flour, baking powder, salt and pepper. Stir until well combined. Add to the artichoke mixture and stir until well combined.
In batches, drop the artichoke mixture by the tablespoon into the hot oil. Fry until golden brown. Remove and drain on paper towels.
For the yogurt sauce: In a small bowl, combine the yogurt, lemon juice, salt and pepper. Stir until well combined.
Serve the fritters on a platter with a dollop of the yogurt sauce.
TIP: Make the fritters the night before and reheat in a 425° oven for 8 minutes or until hot. For a stronger lemon flavor, add an additional 1/2 teaspoon lemon juice and 1/2 teaspoon lemon zest to the fritter batter.