6 artichokes
juice of 1 lemon
4 cups (1 litre) 1 3/4 pint oil for deep-frying
salt and pepper
juice of 1 lemon
4 cups (1 litre) 1 3/4 pint oil for deep-frying
salt and pepper
method
1. Trim the artichokes and discard the tough outer leaves, the stems and furry chokes (if any).
2. Drop them into a bowl of water acidulated with the lemon juice, to prevent discolouration. Drain and pat dry.
3. Using the heel of your hand, press down on the centre of each artichoke to flatten the leaves a little.
4. Heat the oil to 150°C (300°F) in a deep frying pan.
5. Place the artichokes in the pan, lower the heat slightly, and cook for about 5 minutes.
6. Turn them and cook for 2 minutes more.
7. Drain on a paper towel, sprinkle with salt and pepper and serve immediately.
2. Drop them into a bowl of water acidulated with the lemon juice, to prevent discolouration. Drain and pat dry.
3. Using the heel of your hand, press down on the centre of each artichoke to flatten the leaves a little.
4. Heat the oil to 150°C (300°F) in a deep frying pan.
5. Place the artichokes in the pan, lower the heat slightly, and cook for about 5 minutes.
6. Turn them and cook for 2 minutes more.
7. Drain on a paper towel, sprinkle with salt and pepper and serve immediately.
serving amount
serves 6
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