Make the Gremolata: Using a five-hole zester, remove the zest in long strands from 2 of the lemons. Chop 1 clove of the garlic, then mince it together with the parsley and zest. Set aside.

To prepare the Crisped Artichokes: Juice the 2 lemons into a bowl and add the water. Trim the artichokes, then cut each artichoke half into quarters or thirds lengthwise. As you work, drop the pieces into the water.

Remove the artichokes from the lemon water and dry well. Line a sheet pan with paper towels and place near the stove. Heat a large skillet over medium-high heat and swirl in olive oil to a depth of about ⅛ inch (3 mm). When the oil starts to shimmer and a piece of artichoke dropped into it sizzles on contact, add the remaining garlic clove and one third to one half of the artichokes, being careful not to crowd the pan. Cook, turning the pieces as needed, until well browned on both sides and cooked through, 5 to 7 minutes, removing and discarding the garlic from the pan as soon as it is golden brown. Using a slotted spoon, transfer artichokes to the sheet pan and season liberally with salt and pepper. Repeat with remaining artichokes.

To serve, line a platter with parchment or brown paper, if you like, and arrange the artichokes on it. Scatter the gremolata over the top. Cut the remaining lemon into wedges and add them to the platter. The artichokes can be served warm or at room temperature.

Reprinted with permission from The Seasonal Jewish Kitchen © 2015 by Amelia Saltsman, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.