Preheat the oven to 400 degrees F and fill a medium sized bowl with water and the juice of one half lemon .
Clean the artichokes with a sharp knife: cut about 2 inches off the top of the artichoke and about ½-1 inch off the bottom stem. Remove all of the tougher leaves until you reach the tender, pale green leaves. Cut in half lengthwise to reveal the heart and remove any fuzzy choke. Cut once more lengthwise into quarters.
Place the cleaned, quartered artichokes in the bowl of lemon water to prevent browning. Combine the flour and salt in a shallow bowl. In a separate shallow bowl beat the egg and milk. Add the breadcrumbs to a third bowl. Drain the artichokes from the water and pat dry. Dredge the quartered artichokes in the flour, then dip in the egg mixture followed by the breadcrumbs.
Add to a parchment lined baking sheet. Spray evenly with cooking spray. Bake for 10 minutes, then flip, spray the other side and bake for another 10 minutes or until artichokes are tender on the inside and crisp/golden brown on the outside.
While the artichokes bake, prepare the sauces. For the lemon herb mayonnaise, stir together all ingredients in a bowl.
For the red pepper sauce, combine all ingredients in a blender or food processor and blend until smooth. Add water to thin out the consistency if needed.
