Clean the artichokes by cutting away the tough outer leaves until you get to softer internal ones. With a curved paring knife, carefully cut off the purple part of each leaf.
The artichoke will have a round shape, like a rose. Peel off the outer skin of the artichoke stems and carefully tidy up the bases.
Immerse the artichokes in a clean acidulated water, made of 1 litre of water and the juice of 1 lemon, for at least 10 minutes.
Remove the artichokes from the water, drain and dry thoroughly. Beat them against one another so that the leaves start to open.
In a deep pan, heat the oil to 140-150°C (280-300°F).
Immerse the artichokes in the hot oil and allow to fry for 10 minutes. To check if they are cooked, just pierce the base of the artichokes with a fork – if the fork penetrates the artichoke, it is done.
Remove the artichokes from the oil and leave them to cool upside down on a tray for 15 minutes to drain the excess oil. With a fork, open the leaves from the inside to get the shape of a fully bloomed rose.
Season with salt and plenty of freshly ground pepper and allow the artichokes to rest for a few minutes.
Sprinkle the artichokes with white wine. Reheat the oil, raising the temperature slightly this time to 180°C (355°F), and dip the artichokes back into the hot oil for 1–2 minutes only. Remove artichokes and drain cut-side down on kitchen paper.
Serve the artichokes piping hot with lemon wedges on the side.