(Adapted from Vegetables Every Day by Jack Bishop)
Trim the end of the stem with a paring knife and with a vegetable peeler shave the outer layer of the stem. Remember to rub the lemon over any cut areas. Cut the artichoke in half lengthwise. Use a paring knife to trim any dark green leaf bases that surround the stem. You can see in the photo below I have done half of it.
Pull out any remaining spiky inner leaves and using a grapefruit spoon or knife, cut away the fuzzy choke.
Rinse under cold water to flush out any remaining hairs and put the choke in the ice water. Repeat this process with the remaining artichokes.
Work with one artichoke at a time; remove it from the water and cut it lengthwise into strips about 1/4 inch thick. Put the strips back into the ice water. Repeat until all the artichokes have been sliced.
Place the oil and whole garlic cloves in a large skillet. It's important for the skillet to be large so the artichokes aren't piled up in the pan. Bring the heat up and then lower it to medium. Drain the artichokes well and pat them dry.
Drop them into the oil and cook, stirring often, until the artichokes turn crisp and brown, about 10 minutes. Don't cook them over high heat because they will brown before they soften.
Remove and discard the garlic cloves. Drain the artichokes on paper towels and season them with salt and pepper. Serve immediately. This recipe serves 4. You can use these crispy artichokes as a side dish or as a snack.