Carciofi Novelli Fritti alla Veneziana

Prepare a large bowl of cold water with the juice of half the lemon. This is your acidulated water.

Trim the baby artichokes: remove the tough, dark green outer leaves until you reach the tender, pale yellow inner leaves. Cut off the top thorny part of each baby artichoke. Peel the stem, leaving about 2-3 cm attached.

Immediately halve or quarter each trimmed baby artichoke, depending on its size, and place it into the acidulated water to prevent browning.