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1
Cut off stems flush with each artichoke and trim off coarse outer leaves.
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2
With sharp knife slice off about 1 inch of top of each artichoke and, using scissors, snip prickly points off leaves.
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3
Rub cut areas with half the lemon.
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4
Then juice lemon.
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5
Bring kettle of salted water to boil.
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6
Add lemon juice and artichokes.
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7
When water returns to boil, cover and cook over medium heat 20 to 25 minutes, until artichokes are tender and a leaf can be removed easily.
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8
Drain artichokes upside down until cool.
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9
Combine garlic, hot pepper, parsley and salt.
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10
When artichokes have cooled remove fuzzy choke and center leaves from each by gently spreading center of artichoke open and pulling out choke or scooping it out with spoon.
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11
Fill each artichoke with parsley mixture, tucking it between the leaves and in center.
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12
Set aside or refrigerate until 1/2 hour before serving.
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13
Heat oil for deep frying to depth of 2 or 3 inches in deep saucepan, deep fryer or wok.
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14
When oil has reached 375 degrees fry artichokes for 30 seconds each, until leaves begin to curl.
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15
Drain briefly on paper towels.
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16
Sprinkle each with tablespoon of red wine vinegar and serve.
