Instructions

1. Pour about an inch of vegetable or peanut oil into a tall-sided skillet or saucepan.

2. Clip a deep-fry thermometer to the side of the pan and submerge the tip in the oil.

3. Place the pan on low heat and begin to trim the artichokes. Do not let the temperature of the oil exceed 350 degrees F.

4. Trim each artichoke by cutting off the top to expose the choke - the thistle of small pointy leaves in the center. Be careful that the choke doesn't poke you.

5. Cut away the leaves with one vertical, circular cut. Save them for steaming and eating separately.

6. Use a small knife to trim away the stem and bottom of the artichoke. You'll be left with the disk-shaped heart topped by the thistly leaves.

7. Scoop out the thistly leaves with a spoon or paring knife and discard them.

8. Cut the trimmed heart into slices about as thick as a nickel.

9. Make sure the oil is ready. The ideal frying temperature is 325 degrees F.

10. Add the artichoke slices to the oil - enough to cover only the surface of the oil. Don't crowd the pan.

11. Fry the slices, using the skimmer to submerge and turn them. Fry them in batches as necessary.

12. Look for the slices to turn slightly golden in color. Check for doneness by removing a piece with the skimmer, cooling it and tasting. It should be crispy with a tender inside.

13. Quickly remove the slices with the skimmer and drain on paper towels.

14. Sprinkle lightly with salt and enjoy, or use the slices as a garnish on other dishes.