Artichokes alla giudia
Clean the artichokes removing the leaves and harder parts.
Press them on the stem side on the work surface and flatten them.
Use your fingers to make the leaves open into flowers.
Immerse the artichokes in a bowl of cold water and lemon juice.
When they are ready to cook, dry them well with paper towels.
Heat the seed oil and, when it is boiling hot, dip the artichokes in it.
After about 3 minutes, check with a tip that the stem has softened.
Continue cooking for a further 2 minutes, until the leaves are nice and golden brown and crispy.
Drain, place on a paper towel, and serve hot.
Artichokes without thorns are used for this recipe.