 If you're making the karchofi a la Judea, the Jewish style fried artichokes, you peel open the center. And if your artichoke has the like hairy choke in the center, you would remove it. And then you would deep fry it. You let it cool just a little bit so you can handle it. And then you kind of pry open the leaves to make more of like a flower shape. And then you fry it a second time until the leaves get really crisp. And they're honestly, they're like flaky potato chips. They're so delicious.