Fill a large bowl with cold water and squeeze the juice from two lemon halves into it.

Cut off the top inch of each artichoke and peel away any fibrous outer parts. Tear off the tough outer leaves until you reach the tender, pale yellow leaves.

Slice each artichoke in half vertically, exposing its inner heart. Scoop out the fuzzy choke with a small spoon.

Rub the cut edges of the artichokes with lemon juice and immerse them in the acid water for about 10 minutes.

Drain the artichokes and set them on paper towels. Pat them dry thoroughly.

In a deep saucepan, pour in enough neutral oil to submerge the artichokes and heat it to 220°F.

Add the prepared artichokes to the hot oil and let them cook for about 15 minutes.

Increase the oil temperature to 375°F and fry the artichokes for 30 to 40 seconds or until golden-brown.

Place the fried artichokes on paper towels to drain excess oil and sprinkle with coarse sea salt. Serve hot with lemon wedges.