I've always been curious to try this recipe that is a classic of Roman Jewish Cooking and tonight I made my first attempt with a batch of fresh artichokes. Wow! By far the best artichokes I have ever made. The bronze outer leaves tasted like artichoke flavored potato chips. Not particularly difficult either. The artichokes were trimmed, chokes removed and then deep fried in med hot extra virgin olive oil until cooked through. I then pushed them down to open the leaves and put them back in the olive oil that had been turned up a bit. When they turn brown and cripsy, remove, salt and devour.
I could have skipped the rest of the food I made and eaten about ten of these. Highly recommended.