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1
Fill a large bowl with water, and add lemon juice.
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2
Peel away outer leaves of artichokes, leaving tender pale green leaves.
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3
Peel stems, and cut off spiny tops of leaves.
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4
Cut lengthwise into quarters.
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5
Immediately add artichokes to water.
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6
Slice fennel bulb in half through the root.
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7
Slice each half crosswise, about 1/4 inch thick.
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8
Slices should be half-moon shapes.
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9
Place fennel in a medium bowl, and set aside.
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10
In a small bowl, combine cheese, garlic and parsley.
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11
Toss gently to mix.
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12
In a large deep pan, heat oil over medium-low heat to 275 degrees.
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13
Drain artichokes, and dry completely with a dish towel.
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14
Add artichokes to oil, and cook until they begin to open and brown.
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15
Remove from pan, and let drain on paper towels.
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16
Raise heat to medium-high or 350 degrees.
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17
Pour milk over fennel, and place flour in a medium bowl.
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18
Strain fennel, then toss lightly in flour to coat.
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19
Drop fennel and artichokes into oil, and fry until golden brown and crispy.
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20
Using a strainer, remove from oil and place on a plate lined with paper towels.
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21
Let drain for 30 seconds, then transfer to a large bowl.
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22
Sprinkle parsley mixture and a little olive oil over artichoke mixture.
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23
Season with salt.
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24
Toss briefly to combine ingredients.
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25
Transfer to a serving bowl or platter, with lemon wedges.
