-
1
Fill a deep, heavy pot or Dutch oven with 3 inches of canola oil and heat to 350F.
-
2
While the oil is heating, zest the lemon using a grater.
-
3
Cut the lemon in half, squeeze the juice into a bowl, and set aside.
-
4
Combine the breadcrumbs, oregano, lemon zest, and parsley in a bowl and set aside.
-
5
To prepare the artichokes, first peel the fibrous outer covering from the stems, trimming only the very bottom and leaving as much stem intact as possible.
-
6
(See step-by-step photos on pages 16 and 17.)
-
7
Cut off the top of each artichoke with a very sharp chefs knife.
-
8
Next, pull off all the tough outer leaves.
-
9
Use kitchen shears to snip off the tops of the tender inner leaves.
-
10
Quarter the artichoke and remove the choke from each quarter.
-
11
Brush the cut surfaces of the artichoke quarters with the reserved lemon juice to prevent discoloration.
-
12
When ready to fry, pat the artichokes completely dry.
-
13
Fry in batches for 3 to 4 minutes, or until lightly browned and crispy and the stems are tender when pierced with a knife.
-
14
Drain on paper towels and season with salt while hot.
-
15
Place in a shallow bowl and drizzle lightly with the olive oil, then sprinkle with the seasoned breadcrumbs.
-
16
Serve immediately.
