Fried Artichokes

Globe artichokes are a thistle native to the Mediterranean, and the part we eat is the immature flower head or bud. They should be very firm when you buy them – and if they are young enough, there won’t be any hairy choke in the centre to deal with. Artichokes do take a bit of work to prepare, but I think they’re well worth it. They oxidise easily and so need to be put into acidulated water as soon as they’re cut, to prevent them discolouring.