Trim the artichokes of the hard outside leaves, cut off the stalk and cut off the tips of the leaves with a sharp knife.
Press each artichoke down on a board so that they spread out
Have ready a pan of very hot light olive oil, then plunge the artichokes in, base upwards. Turn the artichokes with tongs, making sure the leaves stay spread out.
Drain the artichokes, when cooked and crisp, on absorbent kitchen paper. Sprinkle with salt and serve at once.