Prepare the Artichokes

Trim the Artichokes: Start by removing the tough outer leaves of the artichokes until you reach the tender, pale green leaves. Cut about an inch off the top of each artichoke to remove the thorny tips.

Soak in Lemon Water: Fill a large bowl with cold water and add the juice of one lemon to prevent the artichokes from browning. Place the trimmed artichokes in the water and let them soak while you prepare the oil.

Prepare for Frying

Heat the Oil: In a large pot, heat the olive oil over medium-high heat until it reaches 350°F (175°C). To check if it’s ready, drop a small piece of bread into the oil. If it sizzles, the oil is hot enough.

Dredge the Artichokes

Coat in Flour: Remove the artichokes from the lemon water and pat them dry with paper towels. Season the flour with salt and pepper. Dredge each artichoke in the flour, shaking off any excess.

Fry the Artichokes

Fry in Batches: Carefully place the artichokes in the hot oil, cut side down. Fry for about 10-12 minutes, until they are golden brown and crispy. Make sure to turn them occasionally for even cooking.

Drain Excess Oil: Once cooked, use a slotted spoon to remove the artichokes from the oil and place them on a plate lined with paper towels to absorb any excess oil.

Serve

Season and Garnish: While still warm, sprinkle the fried artichokes with salt and a bit of lemon zest. Serve immediately for the best texture.

Variations

Herbed Artichokes: Add fresh herbs like thyme or rosemary to the flour mixture for a fragrant twist.

Spicy Option: Mix in some red pepper flakes with the flour for a bit of heat.

Baked Version: For a healthier alternative, consider tossing the artichokes with olive oil and roasting them in the oven at 400°F (200°C) for 25-30 minutes until crispy.