In large mixing bowl, add flour and salt. Make a well in the center of the flour. Pour the eggs and wine into the flour well and with wooden spoon mix slowly to incorporate the flour into the liquid. With electric mixer, gradually stir in the water to form a batter that is smooth but not runny (like pancake batter). Cover the bowl and refrigerate the batter for at least 2 hours.
Pour vegetable oil into a heavy dutch oven (4-5 inches in depth). Heat to 350 degrees. Dip the artichokes into the batter (a few at a time) and shake off any excess batter. Place the artichokes into the hot oil (only a few at a time), and fry until a golden brown (2-3 minutes). Remove with wire skimmer and transfer to baking sheet lined with paper towels to drain. Mound the artichokes in a lined basket or plate and sprinkle with salt and Parmesan cheese. Serve and enjoy!