The artichokes should be no larger than 3" wide. Any bigger than that I wouldn't consider them babies - I'd probably call them big mamma runts with pokey chokey chokes.
Important Note - if you don't cook the artichokes long enough, they will taste bitter. So make sure that you only have 1 layer of artichokes in the pan at a time. Make sure that you cook them through. The best way to judge? Snag a piece and taste! They should be tender at the heart, and charred-crisp at the edge.
Ingredients:18 baby artichokes, see above for how to prep them
1 lemon, halved & squeezed into a large glass bowl with water
3 cloves garlic, minced
olive oil to fry
kosher salt & pepper
a nice squeezin' of a lemon half to finish off the dish
In a large skillet, put enough olive oil to at least cover the bottom of the pan. Let the olive oil heat up over medium-high heat. When hot, add the garlic and fry until fragrant, about 15 seconds. Add only enough artichoke slices to make 1 layer in the pan (you may have to do this in a couple of batches). You don't want to overcrowd the pan, otherwise the artichokes will steam, not fry.
Fry the artichokes until the edges are a little charred and crispy, about 5 minutes, flipping over once. Repeat with remaining.
Top with a sprinkling of kosher salt, pepper and a squeeze of lemon.