Fried Artichokes, Jewish Style

• 12 small artichokes, or four 10-ounce boxes of frozen artichoke hearts or artichoke quarters
• Juice of 1 lemon
• Coarse salt to taste
• Olive oil for frying
• 6 cloves garlic, crushed
• 3 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons chopped fresh parsley
• Coarsely ground pepper to taste

1. If using fresh artichokes, snap off the outer leaves, leaving only the pale inner leaves.
2. Trim the stems, and cut off the thorny tops about 3/4 inch down.
3. Take a sharp knife, and smash the artichokes so that the leaves look as if they are blooming like a flower.
4. Put the trimmed artichokes in a bowl, and cover with cold water and the juice of half a lemon (the juice keeps them from turning brown).
5. If using frozen artichokes, defrost them in the refrigerator the night before.
6. The next morning, sprinkle with salt and let sit for an hour or so.
7. Line two cookie sheets with paper towels or parchment paper.
8. Heat the olive oil in a deep-fryer, heavy pan, or wok to 375 degrees.
9. Pat dry the artichokes, and lower a few at a time into the hot oil.
10. Fry until golden brown, crispy, and puffed up.
11. Using a wire strainer, transfer them to the paper-towel-or parchment-lined pans to drain of all the excess oil.
12. Gently press out any excess oil, but dont crush the artichokes!
13. Continue frying the rest of the artichokes in batches.
14. Toss while still warm with the remaining lemon juice, crushed garlic, and fresh chives, cilantro, and parsley.
15. Season with salt and pepper to taste.
16. Serve at room temperature.

artichokes, lemon, salt, olive oil, garlic, fresh chives, fresh cilantro, parsley, ground pepper

Taken from www.epicurious.com/recipes/food/views/fried-artichokes-jewish-style-374056 (may not work)