-
1
If using fresh artichokes, snap off the outer leaves, leaving only the pale inner leaves.
-
2
Trim the stems, and cut off the thorny tops about 3/4 inch down.
-
3
Take a sharp knife, and smash the artichokes so that the leaves look as if they are blooming like a flower.
-
4
Put the trimmed artichokes in a bowl, and cover with cold water and the juice of half a lemon (the juice keeps them from turning brown).
-
5
If using frozen artichokes, defrost them in the refrigerator the night before.
-
6
The next morning, sprinkle with salt and let sit for an hour or so.
-
7
Line two cookie sheets with paper towels or parchment paper.
-
8
Heat the olive oil in a deep-fryer, heavy pan, or wok to 375 degrees.
-
9
Pat dry the artichokes, and lower a few at a time into the hot oil.
-
10
Fry until golden brown, crispy, and puffed up.
-
11
Using a wire strainer, transfer them to the paper-towel-or parchment-lined pans to drain of all the excess oil.
-
12
Gently press out any excess oil, but dont crush the artichokes!
-
13
Continue frying the rest of the artichokes in batches.
-
14
Toss while still warm with the remaining lemon juice, crushed garlic, and fresh chives, cilantro, and parsley.
-
15
Season with salt and pepper to taste.
-
16
Serve at room temperature.
