16 small fresh artichokes (baby artichokes are fine)
juice of 2 lemons
2 cups extra virgin olive oil for frying
salt, to taste
freshly ground pepper, to taste
Trim the outer edges of the artichokes off until you get to the lighter yellow colored leaves.
Remove the tiny inner choke (baby artichokes may not have a choke).
Remove the hairy thorns from the center, if their are any.
Drop into a large bowl of water. Add lemon juice. Reserve until all artichokes are cleaned.
Continue cleaning artichokes, and placing them in water with lemon juice.
Blot the artichokes dry with paper towels.
Press the leaves wide open on the counter.
Season with salt an pepper.
Heat olive oil, one cup at a time in a large, wide skillet.
Add artichokes upside down. Place a small plate over the artichokes to keep them submerged. Cook until browned. Remove plate with tongs.
Turn artichokes over. Cover with plate. Cook until tender.
Remove plate, raise heat to high, return artichokes to upside-down position.
Sprinkle a few drops of cool water over artichokes.
Cook 1 minute more.
Remove from skillet and drain, upside down on paper towels.
Transfer to a serving platter, right side up. Serve immediately.