1. Working with 1 artichoke at a time, snap back the dark green tough outer leaves until you reach the inner cone of light green tender leaves. Cut off the top inch of the cone. As you work, rub the cut surfaces often with the lemon halves to prevent discoloring. Using a small sharp knife, pare the dark green skin from the bottom of the artichoke (and the stem, if attached). Place the artichoke upside down on a work surface and push down on it firmly so the leaves spread out-the artichoke will resemble a water lily. Using the tip of the knife, dig out the cluster of purple leaves in the center and scrape out the choke.
2. Place a large wire cake rack over a jelly roll pan. Pour 3 inches of oil into a Dutch oven. Over high heat, heat to 350°F. Deep-fry the artichokes until golden brown and tender, about 7 minutes. Using a wire-mesh skimmer, transfer the artichokes to the wire racks to drain briefly. Sprinkle with salt, then serve immediately, with the lemon wedges.
This Roman Artichokes, Jewish Style recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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