Artichoke Flowers, Crispy Serves 6

Fill a large bowl w 6 c cold water and squeeze juice from 1 lemon into bowl. Cut stems of artichokes flush w base. Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves until exposed leaves are pale green at top and yellow at base. Cut off pale green top. Carefully spread leaves and scrape out purple leaves and hairy choke w melon baller or spoon. Trim fibrous parts from base and rub all over w lemon half. Place in bowl of lemon water, then repeat w remaining artichokes. Drain well, stem ends up. Heat oil in deep 2-qt saucepan over moderate heat until a deep-fat thermometer reaches 200, then submerge artichokes w tongs, stem ends down, in oil. Simmer until tender, 10 min. Transfer to paper towels to drain. Reheat oil over moderate heat to 365. Spear 1 artichoke, through center of stem end, w long kitchen fork and immerse (still on fork) into oil. Fry until leaves are open, browned and crisp, 30-40 seconds. Drain well, stem end up and repeat w all artichokes. Make sure oil returns to 365 for each. Serve w Salsa Verde.

Lemon 2 halved
Artichoke 6 small (not baby) (4 oz)
Olive Oil 4 c