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Working with 1 artichoke at a time, using a serrated knife or just pulling them off by hand, trim off all but 2 inches of the leaves. Pull off and discard the dark green outer leaves, then peel and trim the bottom and the stem. Quarter the artichoke and scrape out the hairy choke. Rub the artichoke quarters all over with the lemon half, squeeze the extra lemon juice into a small bowl of water and add the quartered artichoke to the lemon water. Repeat with the remaining artichokes.
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Bring a medium pot of salted water to a boil. Add the artichoke heart quarters to the boiling water. Blanch them for about three minutes. Remove hearts and pat dry.
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In a medium saucepan, heat 1 inch of oil to 350°. Fry the artichokes until crisp, 3 to 5 minutes. Transfer to paper towels to drain.
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In a large bowl, toss the artichokes together with the parsley, zests, red pepper, and salt. Serve right away.