Heat the oil in a wide, deep-sided frying pan or saucepan to 180–190˚C (350–375˚F), or until a cube of bread thrown into the oil turns golden in about 1 minute.
Slice the artichokes very thinly, using a mandoline if possible.
Carefully drop handfuls of the sliced artichokes into the oil, and deep-fry for about 1 minute, or until the artichokes are golden. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining artichokes.
Combine the sage and salt. Tip the crisps into bowls and serve immediately, sprinkled with a pinch of the sage salt.