Carciofi Alla Judea (Artichokes Jewish-Style)

• 4 medium to large artichokes
• Vegetable oil for deep frying
• 1 lemon

1. Trim the stalks and tough outer leaves from the artichokes.
2. Cut off the top third of the leaves.
3. Press the remaining leaves back carefully, spreading them out like the petals of a flower, taking care not to break them.
4. Place the artichokes in a large bowl of cold water with the juice of the lemon to prevent them from turning brown.
5. Meanwhile, heat the oil in a large pot.
6. When you add the artichokes, one or two at a time, wear gloves and hold the lid of the pan tilted over the oil.
7. The oil will spatter at first because of any water clinging to the leaves of the artichokes.
8. Be very careful because the oil can catch fire if it spatters too much.
9. Once the pot has calmed down, leave the lid off and allow the artichokes to cook until golden and tender.
10. Keep a steady watch in case of any spattering.
11. When the artichokes are cooked, drain them upside down on paper towels and serve at once - with the lemon cut into quarters.

artichokes, vegetable oil, lemon

Taken from cooking.nytimes.com/recipes/3126 (may not work)