If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
1 lemon, halved
1. For each of the artichokes, pull off the tough green outer leaves until you get to those that are mostly yellow. Cut stem down to about 1" and peel. Slice 1" off top of artichoke. Spread open leaves and scoop out fibrous white choke, using a spoon. Rub artichokes all over with a halved lemon to prevent discoloration.
2. Pour oil into a medium saucepan to a depth of 3" vegetable and heat over medium-high heat. When oil is very hot but not smoking, add 2 of the artichokes. Cook, turning to brown evenly, about 8 minutes. Drain on paper towels and repeat process with remaining artichokes.
3. Place each fried artichoke, stem side up, on a work surface and flatten by pressing under a plate. Return each artichoke to hot oil and cook, turning to brown evenly, about 6 minutes. Drain on paper towels.
4. Sprinkle with salt and serve whole: The outer leaves will be crispy (they taste like vegetable chips); the heart, stem, and inner leaves will be tender.