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1
-Squeeze juice from 1 of the lemon 1/2s into large, nonreactive bowl, fill bowl halfway with H2O; set aside.
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2
-Cut remaining lemon half into 4 wedges; set aside.
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3
-Working 1 artichoke at a time, trim leafy top 1/3 w/a serrated knife. Pull off dark outer leaves 1 x 1 to reveal tender yellow inner leaves. Trim stem bottom.
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4
-Cut around outside of artichoke with paring knife to remove the remaining tough leaf base.
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5
-Using a vegetable peeler, shave the dark green skin from the stem, smoothing the edges where the leaves were attached.
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6
-Cut artichoke in half lengthwise through the leaves and stem. Using a small spoon, gently scoop out the tough purple choke and the fuzz found between the leaves and stem; discard.
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7
-Cut each artichoke half in half again lengthwise and place in the reserved lemon water. Repeat with the remaining artichokes.
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8
-Meanwhile, bring a medium pot of generously salted water to a boil.
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9
-Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. -Remove the artichoke quarters from the lemon water, drop them into the boiling water, cook until just tender, about 3 to 4 minutes.
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10
-Drain and transfer to the prepared ice water bath until cool. Drain again and pat dry between towels (the drier the better).
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11
-Place the flour in a medium bowl; set aside. Line another medium bowl with a paper towel; set aside.
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12
-Wipe pot used to boil the artichokes completely dry, pour in the oil, and set over high heat until the oil temperature reaches 350u00b0F on a candy/fat thermometer.
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13
-Toss half of the artichoke pieces in the bowl of flour, shake off any excess, and, using a slotted spoon, slowly lower them into the hot oil. --Fry until golden brown, about 1 1/2 to 2 minutes.
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14
- Using the slotted spoon, transfer the artichokes to the paper-towel-lined bowl, sprinkle generously with salt, and toss to coat. Repeat with the remaining artichokes. Serve immediately with the reserved lemon wedges.
