Jewish-Style Artichokes (Carciofi alla Giudia)

Method

1. Remove the outer dark green leaves from the artichokes until you reach the lighter inner leaves, shaping the artichoke like a rose.
2. Trim the stem, removing only the fibrous outer part; keep as much of the stem as possible.
3. Rub the artichokes with lemon halves to prevent oxidation and place them in a bowl of water.
4. Heat extra virgin olive oil in a deep pot to 110–120°C (230–250°F).
5. Gently fry the artichokes in the oil at this temperature until tender (they should offer slight resistance when pierced).
6. Remove the artichokes from the oil and increase the oil temperature to 180°C (350°F).
7. Return the artichokes to the hot oil and fry until golden and crispy, pressing them down gently to open the leaves like a flower.
8. Season with salt (and optional pepper) to taste.
9. Serve immediately, peeling off the leaves one by one to reach the tender heart.