1	Lb.	Baby artichokes
1/4	Cup	Flour
		Olive oil
		Sea salt

Pare artichokes. Cut them in quarters and then cut each quarter in half again lengthwise to make 1/2 inch slices. Keep in a bowl of lemon water until ready to use.

Heat about 1 inch of oil in a large heavy pot over medium-high heat to about 360 degrees.

Meanwhile, drain artichokes in a strainer and turn out into a tea towel. Pat dry as thoroughly as you can. Return to strainer and shake them, gradually pouring flour over top. Keep shaking to remove excess flour. Artichokes should be barely covered with a film of flour.

If you don't have a thermometer, determine if oil is hot enough by adding a single artichoke piece to the pan. The oil should bubble merrily. Add artichokes to oil in a small handful at a time. Don't overcrowd pan or oil will dip below a good frying temperature. It's much better to fry in small batches. When artichokes are golden, about 2-3 minutes, remove with a slotted spoon. Tap spoon against side of pan to shake off excess oil, then drain on paper towels. While hot, sprinkle artichokes with salt and serve immediately. (to serve all at the same time, keep them warm on a paper towel-lined baking sheet in a 350degrees oven).

YIELD: 5-6 Servings