Crisp Artichoke Fritters with Lemon Saffron Aïoli

The two seasons of artichokes, spring and autumn, are wholeheartedly embraced in Southern Italy. Romans bathe them in a sauce of lemon and mint, the Neapolitans fry them and in Sardinia they’re even pickled. The preparation can be a purgatorial task so it’s a vegetable to relish. The baby ones don’t take much peeling so they are much easier. For me, frying is more the exception than the rule, but it’s one of the best ways to eat these.