-
1
In a medium bowl, whisk the egg yolks, lemon zest, 1 tablespoon of the lemon juice and 1 1/2 teaspoons of the fine salt.
-
2
Whisking constantly, slowly stream in the olive oil until the aioli is thick and glossy.
-
3
Whisk in 1 more tablespoon of the lemon juice and the anchovies.
-
4
Cover and refrigerate.
-
5
Add the remaining 3 tablespoons of lemon juice to a large bowl of cold water.
-
6
Working with 1 artichoke at a time, trim the stem.
-
7
Snap off the leaves until you reach the tender light green inner leaves.
-
8
Cut off the top third of the artichoke and trim off any tough leaves near the base.
-
9
Halve the artichoke lengthwise and scoop out the fuzzy choke if necessary.
-
10
Drop the artichoke in the lemon water.
-
11
Repeat with the remaining artichokes.
-
12
In a medium, straight-sided skillet, heat 2 inches of canola oil to 250.
-
13
Line a rimmed baking sheet with paper towels and top with a rack.
-
14
Drain the artichokes well and pat dry.
-
15
Fry in 3 batches over moderately high heat until tender and just beginning to brown, about 5 minutes.
-
16
Using a slotted spoon, transfer the artichokes to the prepared wire rack to drain.
-
17
Heat the oil to 375.
-
18
Fry the artichokes again in 3 batches until crispy, about 1 minute per batch.
-
19
This time, drain on the paper towels.
-
20
Season generously with sea salt and serve hot with the aioli and lemon wedges.
