1. If you grow your own artichokes, the small side buds can be used for this recipe. Large Breton artichokes are too tough. Half fill a very large saucepan with salted water, add the lemon juice and bring to the boil.
2. Prepare the artichokes, trimming off the stems about 2 in (5 cm) from their bases; scrape off the outer layer from the stem; remove the lower, outer leaves. Remove the feathery choke enclosed by the leaves.
3. Rinse thoroughly, drain well and place upside down on a chopping board. Take hold of the stems one at a time and rotate the artichokes, pressing down hard against the board; to make them open out like flowers.
4. Blanch the artichokes for a full 5 minutes in the fast boiling acidulated water, drain well and place them upside down on a chopping board to dry off completely. Pour sufficient olive oil into a very wide, heavy-bottomed saucepan to give a depth of about 2 in (5 cm).
5. When it is very hot, but not smoking, place the artichokes upside down in it and fry over a moderately high heat until they are tender and the leaves are crisp and lightly browned. If using a deep-fryer, the oil should be kept at an even 350°F (180°C) throughout the frying time. Serve hot.