Trim the artichokes as detailed in "How to clean artichokes- Jewish style" and keep them in lemon water until you are ready to use them.

Drain the artichokes.

Hold one artichoke in each hand by the stem and bottom, and gently hit the leafy parts against each other until the leaves of one open up a little.

Place the opened artichoke, bottom up, on a board or working surface.

Drain another artichoke and repeat the hitting process, lining it up next to the last one.

Continue until all the artichokes are opened up.

The last one may need to be tapped against the board.

In a small bowl, combine salt and pepper.

Take one artichoke at a time and sprinkle all over, including between the leaves, with salt and pepper mix.

Heat the extra virgin olive oil in a deep earthenware or similar saucepan.

Cook as many artichokes at a time as fit in one layer over moderate heat for 20 to 25 minutes, or until the bottoms and sides are well browned.

During the cooking period, sprinkle some cool water over the artichokes to produce steam, so the inside will be cooked, too.

Dip your closed fist in cool water and then open it forcefully over the roasting artichokes.

Repeat sprinkling several times.

When all the artichokes are done, transfer them to a plate, bottom side down to keep the moisture in.

Pick them up at the bottom with a fork and dip them, one by one in the warm oil again, pressing the leaves to the bottom of the pan.

The artichokes will open up like roses and the leaves will become golden brown and crisp.

Serve immediately.

Artichokes are delicious at room temperature.

You may prepare the artichokes several hours ahead of time and keep them, bottom side down, so they don't lose their moisture.

If they become too dry, sprinkle some cool water on them when reheating and press the leaves down against the bottom of the pan.