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1
Mix salt and pepper in a small bowl.
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2
Fill a large bowl with water and add juice and rinds of lemons.
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3
Set both bowls aside.
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4
Using a sharp paring or birds beak knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves and create a bulbous shape.
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5
Cut off at least an inch of the thorny top.
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6
Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible.
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7
Immediately put the artichokes in the lemon water to prevent browning.
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8
Fill an electric fryer or deep cast-iron enameled pot with enough oil to almost cover artichokes.
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9
Heat to 325 degrees.
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10
While oil is heating, dry artichokes well with paper towels.
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11
Tap the flat top of the cut artichoke against the table to loosen the leaves.
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12
Sprinkle with salt and pepper, rubbing in the seasoning.
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13
Fry artichokes in batches.
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14
Cook, turning occasionally with tongs, for about 15 minutes, or until a fork easily pierces the stem at its thickest point.
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15
The outside should be bronzed.
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16
Remove artichokes from oil and drain well, stem side up, on a paper-towel-lined baking sheet.
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17
Gently open leaves to remove choke (using a grapefruit spoon or melon baller) and encourage the leaves to spread.
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18
You can now freeze them or leave them out, stem side up, for a few hours until ready to finish.
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19
When ready to serve, reheat the oil to 350.
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20
Working in batches again, return artichokes, stem side up, to hot oil just to crisp.
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21
Drain well and serve immediately with a sprinkle of salt.
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22
Eat with your fingers.
