A delicious side dish from Calgary's Charcut restaurant.
Juice of 1/2 lemon
8 young artichokes, cleaned
6 cups olive oil
Sea salt and pepper to taste
Step 1: Fill a bowl with cold water and 1/2 lemon juice.
Step 2: Keep stem attached and, at opposite end, cut off top inch of each artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard three more layers of leaves in the same manner until you reach the pale yellow leaves with pale green tips. Trim dark green fibrous parts from base and side of artichokes with a paring knife or peeler, then rub cut surfaces with lemon half. Soak artichokes for about 15 minutes.
Step 3: Remove from water and slice thinly on a Japanese mandolin or with a serrated knife. Pat artichokes dry and fry in olive oil at 360°F until bubbles start to show and artichokes turn slightly golden around edges. Remove from oil and drain on paper towel. Season with salt and pepper.