Jewish style artichokes

Remove the artichokes’ outer leaves and leave one part of the stalk, which you will remove the hard part from. Clean out the heart and chop off the artichoke’s  top. Place the artichokes in water and lemon, to prevent them from discolouring. Wash them in acidulous water and dry them. Knock them against the table, so that the flower opens properly and the stalk stays straight up. Place them in this position (head-down), once they have been salted and peppered, in a pan with a lot of oil, so that they float. When the outer leaves become a dark colour, shake your wet hands over them to make them crispy. Serve hot.