Wash the artichokes and pat dry them with kitchen paper.
Remove the outer hard leaves until you reveal the tender ones on the inside. You can tell by the whitish color at the bottom part.
Using a sharp knife, trim the stalk and bottom part of the artichoke to remove the tough part and the skin off the stalk.
Cut the lemon in half and pass it on the trimmed parts. This will help it from browning.
Place the artichoke on a chopping board and the top part of the leaves, repeat with the lemon.
Using the handle of a teaspoon, carefully remove the choke from the centre.
Bring a large pot of vegetable oil to a medium heat and fry the artichoke one at a time.
When it’s almost ready, remove it from the heat and open the petals well. This is essential for serving.
Complete the cooking until nicely brown and place them upside down on kitchen paper to eliminate access oil.
Season well with salt.
Serve them with goat cheese on top and drizzled with balsamic vinegar and chili flakes.