Carciofi alla Giudia (Jewish-Style Artichokes)
- 4 cups (1 quart) vegetable or canola oil
- ½ cup all-purpose flour
- 4 artichokes (regular or baby)
- 1 lemon, sliced in half
Squeeze the juice from 1 of the lemon halves into a large, nonreactive bowl and fill the bowl halfway with water; set aside. Cut the remaining lemon half into 4 wedges; set aside. Working with 1 artichoke at a time, trim the leafy top third with a serrated knife. Pull off the dark outer leaves ...