INGREDIENTS

INSTRUCTIONS

Cut off half of each artichoke stems.  Remove and discard all outer
green leaves until you reach the white central cone. At this point,
you will see that three-quarters of the leaves are white and the tip
of the cone is pale green.  Slice off the green top.  With a small
knife, trim off the outer green part of each artichoke's  green bottom.
Gently open each artichoke with your hands and remove the fuzzy choke
with a spoon or melon scooper.  Rub the lemon over the cut edges of
the artichokes and season them inside with salt and pepper. Gently
open the artichoke leaves as far as they can go without breaking them
off, and holding the artichokes by their stems, press the open leaves
into the gread crumbs to coat lightly.  Heat two inches of oil in a
medium-size saucepan over medium heat to  250F to 257F.  Lower the
artichokes into the oil and cook about 10  minutes. Turn the artichokes
a few times to they will fry evenly.  Lower the heat if the artichokes
turn golden too fast.  With a thin  knife, prick thier bottoms to test
for doneness. They are done when  they can be easily pierced. Transfer
the artichokes to peper towels  to drain. (The artichokes can be
prepared up to this point severl  hours ahead.)  Just before you are
ready to serve them, pour two inches of oil in  another medium-size
sacuepan over medium-high heat. When the oil is  very hot, but not
smoking, about 375F, carefully add one artichoke.  With two long wooden
spoons, or a long tong, hold the artichoke  open-face down, pressing
the leaves gently against the bottom of the  pan to open them further.
Hold the artichoke in that position for  about 30 seconds. Transfer the
artichoke to peper towels to drain.  Repeat with the other artichokes.
The second frying should take no  longer than 2 to 3 minutes. Sprinkle
them lightly with salt and serve  hot.  From:  Trattoria Cooking  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 72.9mg
Potassium: 17.9mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g