For the frying:
1 cup chickpea flour
2 eggs, whisked with a touch of salt
Fry the artichokes: Place the chickpea flour in a shallow bowl. Place the beaten eggs in another shallow bowl. Heat a large skillet with 1/2 inch oil over medium heat. Dip each stuffed heart (and any meatballs) in the flour, gently dust off excess flour, dip it in egg, and immediately fry on both sides until golden, about 45 seconds per side. Place the fried artichokes, meat side up, in the skillet of braising sauce. When all the fried artichokes are in the skillet, cover and simmer for 60 minutes or until the artichokes are very soft. Serve with the reduced braising sauce.