- 4 large artichokes
- 1 deep-fat thermometer
- 6 cups olive oil or vegetable oil
- 2 lemons
Fill a large bowl with cold water and squeeze juice from 2 lemon halves into bowl. Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner un...