ARTICHOKES ALLA GIUDIA
Steps:
- -Squeeze juice from 1 of the lemon 1/2s into large, nonreactive bowl, fill bowl halfway with H2O; set aside. -Cut remaining lemon half into 4 wedges; set aside. -Working 1 artichoke at a time, trim leafy top 1/3 w/a serrated knife. Pull off dark outer leaves 1 x 1 to reveal tender yellow inner leaves. Trim stem bottom. -Cut around outside of artichoke with paring knife to remove the remaining tough leaf base. -Using a vegetable peeler, shave the dark green skin from the stem, smoothing the edges where the leaves were attached. -Cut artichoke in half lengthwise through the leaves and stem. Using a small spoon, gently scoop out the tough purple choke and the fuzz found between the leaves and stem; discard. -Cut each artichoke half in half again lengthwise and place in the reserved lemon water. Repeat with the remaining artichokes. -Meanwhile, bring a medium pot of generously salted water to a boil. -Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. -Remove the artichoke quarters from the lemon water, drop them into the boiling water, cook until just tender, about 3 to 4 minutes. -Drain and transfer to the prepared ice water bath until cool. Drain again and pat dry between towels (the drier the better). -Place the flour in a medium bowl; set aside. Line another medium bowl with a paper towel; set aside. -Wipe pot used to boil the artichokes completely dry, pour in the oil, and set over high heat until the oil temperature reaches 350°F on a candy/fat thermometer. -Toss half of the artichoke pieces in the bowl of flour, shake off any excess, and, using a slotted spoon, slowly lower them into the hot oil. --Fry until golden brown, about 1 1/2 to 2 minutes. - Using the slotted spoon, transfer the artichokes to the paper-towel-lined bowl, sprinkle generously with salt, and toss to coat. Repeat with the remaining artichokes. Serve immediately with the reserved lemon wedges.
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