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Fried Artichokes
- Serves
4
- Difficulty
Easy
By Samantha Clark and Samuel Clark
Published 2014
It is best to make these when globe artichokes are in season during the spring and summertime. They make a delicious, salty accompaniment to a cold glass of sherry. We serve them with Alioli.
Ingredients
- juice of
½ 4 1 litre
Method
To prepare the artichokes, fill a bowl with cold water and add the lemon juice. The general rule about artichokes is that whatever is green is tough, whatever is yellow is tender. Cut off the stalk from the base and peel 2–3mm off the remaining stalk. Snap off the green outer leaves until you get down to the leaves that are mostly yellow. Cut off the darker tips and peel the base until it too i
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