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1
Pull off outer layers of deep green leaves from each artichoke and discard.
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2
Cut off stem and set aside.
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3
Rub each cut with a lemon wedge.
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4
Place artichoke on its side and cut off top third.
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5
Discard these points.
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6
Using a pair of scissors, cut off the sharp points.
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7
Soak 10 minutes in cold water with 1 ounce lemon juice.
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8
Carefully open the leaves by prying with your fingers as if opening a flower and pressing down on the counter the opening face.
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9
Drain each artichoke on paper towels, shaking to remove all liquid.
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10
Season aggressively with salt and pepper between each leaf and all over.
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11
Heat the virgin olive oil in a tall-sided saucepan, 8 to 10 inches wide at base, until just smoking.
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12
Cook artichokes in this hot oil 12 to 15 minutes, until golden all over.
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13
After 10 minutes of cooking, spritz the pan by shaking your wet hand over the artichokes to mist them.
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14
Be careful; this will cause the oil to sizzle and spatter.
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15
When the artichokes are cooked, remove each one, and holding the artichoke by skewering its base with a fork, press the flower side down to force it further open.
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16
Drain on paper towels, season with salt and pepper again and serve with lemon wedges.
