If you choose to make artichoke buñuelos with whole artichokes rather than jarred artichokes, trim the leaves until only the hearts remain, cut in half, soak them in lemon water and then boil and dry before battering. If the buñuelos won't be eaten immediately, it's better to serve them with lemon wedges than to sprinkle juice over all of the buñuelos, that way they will stay crisp until they are ready to be eaten. This recipe can be vegetarian if you omit the jamón, but in that case, make sure to season the buñuelos with a little extra salt.