Roman-style Fried Artichokes

Instructions

1. Fill a large bowl with cold water and squeeze the juice of one lemon into it. This will prevent the artichokes from browning.
2. Using a sharp knife, trim the tops and stems of the artichokes, leaving about 2 inches of the stem attached. Remove the tough outer leaves until you reach the tender, pale green leaves.
3. Cut the artichokes in half lengthwise and remove the fuzzy choke inside using a small knife or spoon. Be gentle to preserve as much of the heart as possible.
4. Immediately place the cleaned artichokes into the lemon water to keep them fresh and prevent discoloration.
5. Heat the olive oil in a heavy-bottomed pan or deep fryer to 350°F (175°C). Use a thermometer for accurate temperature control. Ensuring the correct temperature is key to achieving a crispy texture.
6. Remove the artichokes from the water, pat them dry with paper towels, and season them with salt and black pepper on both sides.
7. Carefully place the artichokes into the hot oil, cut side down, and fry for about 8-10 minutes, until they turn golden brown. Cook in batches, if necessary, to avoid overcrowding the pan.
8. Use a slotted spoon to remove the fried artichokes from the oil and drain them on paper towels to remove excess oil. This step ensures they remain crispy.
9. Transfer the artichokes to a serving platter, sprinkle with additional salt or garnish with chopped parsley if desired. Enjoy them while they’re hot for the best flavor.