Carciofi alla Giudea

• 12 small globe artichokes with their stalks
• sea salt and freshly ground black pepper
• sunflower oil for deep-frying
• 3

Using a small, sharp knife remove the tougher outer leaves of the artichokes and, if necessary trim, the spikes from the top. Cut the stalks, leaving about 5 cm (2 in) and peel.

Using your fingers, gently prise open each artichoke, turn it upside down and, while pressing down with one hand, pull out the leaves with the other. The aim is to open up and flatten the artichoke. Season the o