Serves 4 to 6

TOTAL TIME: 40 minutes

WHY THIS RECIPE WORKS In this classic Roman recipe, baby artichokes are pared down to their tender core and delicate inner leaves, cooked in extra virgin olive oil until crispy and browned, and then sprinkled with sea salt and served with lemon. The cooking method was the key to success. Dropping the prepped artichokes into hot oil produced scorched, bitter leaves, while starting them in cold oil resulted in uneven browning. So we landed on an approach in the middle. We started the artichokes in extra virgin olive oil heated to a moderate 300 degrees until the hearts were just cooked through; we then removed them while we increased the heat to 325 degrees. The artichokes required just 1 to 2 minutes in the hotter oil to develop golden, super crisp leaves. Baby artichokes are a must here; as their tender hearts cook quickly and their soft leaves become shatteringly crisp.

INGREDIENTS

• • 1 lemon, halved, plus lemon wedges for serving
  • 2 pounds baby artichokes (2 to 4 ounces each)
  • Extra-virgin olive oil
  • Flake sea salt

INSTRUCTIONS

1. 1. Squeeze lemon halves into 4 cups cold water in a large bowl and add spent halves.
   2. Peel and trim the stem of each artichoke to remove the dark green layer. Cut off the top quarter of the artichoke and break off tough outer leaves. Cut artichokes in half lengthwise and submerge them in the lemon water.
   3. Thoroughly pat dry the artichokes and transfer them to a clean bowl. Line a rimmed baking sheet with a dish towel. Set a wire rack in the now-empty rimmed baking sheet and line it with a triple layer of paper towels.
   4. Heat extra-virgin olive oil in a large Dutch oven over medium-high heat to 300 degrees. Carefully add artichokes to the oil and cook until tender, pale green, and edges of leaves just begin to brown, 2 to 3 minutes. Using a skimmer or slotted spoon, transfer artichokes to the prepared baking sheet.
   5. Heat oil over medium-high heat to 325 degrees. Return artichokes to oil and cook until golden and crisp, 1 to 2 minutes. Using a skimmer or slotted spoon, transfer artichokes to sheet. Season with salt to taste.
   6. Serve with lemon wedges.