Fried Baby Artichokes

1 Fill a large bowl halfway with water; squeeze the lemon halves into the water and add the lemons.
2 Trim the stem of 1 artichoke; starting at the base, bend the tough outer leaves back and pull off where they break naturally.
3 Using a vegetable peeler, peel the dark green skin from the base.
4 Halve the artichoke lengthwise and scoop out any choke.
5 Add to the lemon water.
6 Repeat with the remaining artichokes.
7 Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F.
8 Drain the artichokes and pat dry.
9 Mix spices into flour in a ziplock bag; add artichoke and shake to coat.
10 Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 minutes.
11 Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain.
12 Sprinkle with salt while artichokes are still warm and serve.