The globe artichoke is a thistle originating in Southern Europe around the Mediterranean. Like all good things, they travel far and wide. Now cultivated all over the county especially in California and they come really fresh, just a few miles away from my kitchen. This is how they look. These buds are 3 to 5 inches in diameter with numerous triangular scales. The edible portion of the buds consist of primarily of the fleshly lower part at the base called the heart. When buying choose the tight buds with stems still fresh and tender. Here's how to prepare them for frying. Squeeze lemon halves in a large bowl of cold water and soak the washed artichokes for 30 minutes. Then cut and scrape the outer leaves, chokes and hair. Then put them back into the lemon water until ready to use. Drain and cut each one into 1/8 pieces, drench in flour and roll in slightly beaten eggs that is lightly salted and then fry in olive oil and vegetable oil for about 1 minute or until golden.
Place them on paper towels to absorb extra oil and sprinkle your favorite salt while still hot. Then serve immediately with a squeeze of lemon juice.