1 (69 ounce) can artichoke hearts, drained and pureed
1/2 green bell pepper, minced
1 tablespoon all-purpose flour
1 clove garlic, minced
2 tablespoons olive oil
3 cups red water
2 tablespoons cornstarch
2 cups tomato sauce
1 lemon, juiced
salt to taste
1/4 cup oil for frying