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1
Fill a large bowl with 6 cups cold water and squeeze juice from 1 lemon into bowl.
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2
Cut stems of artichokes flush with base.
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3
Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base.
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4
Cut off pale-green top of artichoke.
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5
Carefully spread leaves and scrape out purple leaves and hairy choke with a melon baller or spoon.
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6
Trim fibrous parts from base and rub artichoke all over with a lemon half.
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7
Place in bowl of lemon water, then repeat trimming process with remaining artichokes.
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8
Drain artichokes well, stem ends up.
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9
Heat oil in a deep 2-quart saucepan over moderate heat until a deep-fat thermometer registers about 200F, then submerge artichokes with tongs, stem ends down, in oil.
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10
Simmer until artichokes are tender, about 10 minutes.
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11
Transfer to paper towels to drain.
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12
Reheat oil over moderate heat until deep-fat thermometer registers 365F.
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13
Spear 1 artichoke, through center of stem end, with a long kitchen fork and immerse (still on fork) into oil.
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14
Fry until leaves are open, browned, and crisp, 30 to 40 seconds.
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15
Drain well, stem end up, on paper towels and repeat frying process with remaining artichokes.
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16
Make sure oil returns to 365F for each artichoke.
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17
Whisk together lemon juice, anchovy paste, and oil until blended.
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18
Stir in shallot, capers, and parsley and season with salt and pepper.
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19
Serve artichokes hot, warm, or at room temperature with sauce.
