Recipe Of The Day: Deep Fried Artichokes

Everyone loves artichokes, you just may not know it yet. Having the right person prepare an artichoke for your first time eating them is very crucial. they can easily be made to taste like an aloe vera plant and that ain't that cool. If this is your time eating them have no fear for they are fried, and what doesn't taste good fried?
Consider them the perfect appetizer to enjoy while having freezing cold libations such as: Beer, Vodka and Tonics, Gin and Tonics, Rum & Cokes, Patron shots... Ok you get the picture.
Please enjoy these and your drinks in moderation.

Ingredients:

2 Lemons, Halved

4 Large Artichokes (3/4 Lb Each)

Kosher Salt

Fresh Ground Black Pepper

Directions:

6 cups olive oil or vegetable oil

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 until you reach pale yellow leaves with pale green tips. Trim dark green fibrous parts from base and side of artichoke with a paring knife, then rub cut surfaces with a remaining lemon half.

Trim ¼ inch from end of stem to expose inner core.

Trim sides of stem (still attached) down to pale inner core (don't worry if remaining stem is very thin).

Cut off pale green top of artichoke, then cut artichoke lengthwise into 6 wedges.

Cut out purple leaves and fuzzy choke.

Rub cut surfaces with remaining lemon half and put in bowl of acidulated water.

Trim remaining artichokes in same manner.

Drain artichokes well on paper towels and pat dry.

Heat oil in a 4-quart deep heavy saucepan over moderate heat until thermometer registers 220°F, then simmer artichokes in oil, gently stirring occasionally, until tender, about 15 minutes.

Transfer with a slotted spoon to paper towels to drain.

Season lightly with Kosher Salt & Black Pepper

Continue to heat oil over moderate heat until thermometer registers 375°F, then fry artichokes in 4 batches until leaves are curled, browned, and crisp, 30 to 40 seconds. 

Return oil to 375°F between batches to avoid a soggy mess.

Drain well on paper towels and season with salt.