Roman-Style Fried Artichokes (Carciofi alla Giudia)

Prepare the artichokes by removing the tough, leathery outer leaves until you reach the more tender, lighter-colored inner leaves.

As you work, rub a cut lemon over the exposed parts of the artichoke and your knife to prevent browning.

Trim the end of the stem. Use a vegetable peeler to remove the tough, fibrous outer layer from the stem and the base of the artichoke.

Cut off the top third of the artichoke to remove the thorny tips, shaping it into a cone.

Using a small spoon or paring knife, scoop out and discard the fuzzy inner choke. Rub the inside with lemon.

In a deep pot, heat the neutral oil to a temperature between 325°F and 340°F.

Carefully place the prepared artichokes in the hot oil. Fry for 10-15 minutes, until the center is tender enough to be easily pierced with a skewer.

Once tender, remove the artichokes from the oil and place them on a wire rack to drain.

Immediately season the hot artichokes with salt.

Garnish with freshly chopped parsley and serve with lemon wedges.