Low Carb Double Fried Artichokes Recipe

DIRECTIONS

Ingredient notes: To accurately account for nutritional content of the outcome of this recipe, there are a couple additions to the ingredients list. Five small lemons are needed for this recipe- three to juice, and two that will be cut into wedges. We only count the lemons squeezed over the final recipe in the nutrition count and thus in the ingredients list. In order to have about 2 ½ inches of oil in a large heavy bottom Dutch oven, start with about 96 fluid ounces sunflower oil, and add more from there. The amount of oil consumed will be no more than 1 tablespoon for each artichoke, which is what is in the ingredients list. You will need a deep fry thermometer for this recipe.

1. Prepare the artichokes. Working with one artichoke at a time, remove the tough outer leaves of the artichoke until you reach the lighter green, more tender inner leaves. Then use a serrated knife to cut off the top portion of the artichoke, leaving about 1 ½ inches from where the leaves meet the stem. Rub the cut portions with one of the lemon wedges to prevent browning. Next, cut stem to about ½-inch, and use a peeler or paring knife to remove the woody exterior of the stem and lower portion of the choke where leaves were removed. Rub these exposed portions with a lemon wedge as well. Gently open the artichoke and use a sturdy spoon or melon baller to scoop out and remove as much of the inner hairy portion of the choke as possible.
2. Fill a large bowl with 8 cups cold water and add ½ cup lemon juice. Place each prepared artichoke into the lemon water as you finish preparing them to delay browning. Repeat for all artichokes.
3. In a large heavy bottom Dutch oven, add oil to reach 2 ½-inches in depth. Over medium heat, use a deep fry thermometer and warm oil to 280°F. Remove half the artichokes from lemon water, pat dry, and add to the hot oil. Cook for 15 minutes over medium heat, or until the artichokes are fork tender and the leaves are deep golden, opening up and curling. Remove using tongs, a slotted spoon or a spider strainer to a paper towel lined plate and allow to cool for about 10 minutes, or until cool enough to handle. Repeat with remaining artichokes. Turn off heat under oil.
4. Once the artichokes are cool enough to handle, gently open the petals (it should look like a flower) to expose the center, gently scrape out any remaining hairy sections and discard. 
5. Heat oil to 350°F over medium-high heat. Add half the artichokes to the hot oil and fry until deeply browned, just shy of burned, and very crispy, about 3 minutes per batch. Remove to a large paper towel lined plate to drain. Sprinkle evenly with salt and serve immediately with remaining lemon wedges.