serves 4
4 lemons
Rice bran oil or neutral cooking oil (such as canola, grapeseed, or vegetable oil)
4 large globe artichokes (10- to 12-oz. each)
3/4 teaspoon kosher salt
4 ounces Pecorino Romano cheese, grated (about 1 cup)
Lemon wedges
Cut lemons in half, and squeeze juice into a bowl of water large enough to hold artichokes. (The lemon juice will stop the artichokes from oxidizing.)
Pour oil to a depth of 2 1/2 inches into a large pot; heat over medium to 280°F.
Working with 1 artichoke at a time, remove dark green, tough outer leaves of artichoke until mostly light green and yellow leaves remain at the stem end. Using a very sharp or serrated knife, cut artichoke crosswise 1 1/4 to 1 1/2 inches up from where the bottom of the leaves meets the stem; discard removed artichoke top. Submerge remaining artichoke portion in prepared lemon water. (Artichoke should look like a closed flower.)
Remove artichoke from lemon water. Using a vegetable peeler or a paring knife, gently trim away woody outer layer from artichoke stem and thicker bright green parts at base of artichoke, exposing tender white or light green interior. If desired, trim stem to within 1/2 inch from the base.
Using your fingers, gently open leaves in the center to expose the hairy fibers. Using a melon baller or a sturdy spoon (a serrated-edged grapefruit spoon works particularly well), scoop out and discard any hairy choke in center of artichoke. Place cleaned artichoke in prepared lemon water. Repeat process with remaining 3 artichokes.
Line a large plate using paper towels; set aside. Working in 2 batches if needed, remove artichokes from lemon water, and pat dry. Add artichokes to hot oil in pot; cook, turning occasionally, until hearts are tender when pierced using a fork, about 6 minutes per batch. Using tongs or a slotted spoon, carefully transfer artichokes to prepared large plate.
Increase oil temperature in pot to 350°F. Working in batches if needed, add fried artichokes, cut side up, to hot oil; cook, turning occasionally, until browned and very crispy, 1 minute, 30 seconds to 3 minutes per batch. Return to prepared large plate, and let drain. Sprinkle artichokes evenly with salt. Serve immediately sprinkled with cheese and lemon wedges.