Batter-Fried Artichokes

During artichoke season, Spanish restaurants and bars usually serve a starter of these crisp artichoke slices fried in a simple batter of flour and eggs. They are so good that one order is never quite enough, and a main dish seems almost redundant. If you can get your hands on tender baby artichokes, you don’t need to cut down to the heart: Just trim off the tops and the leaf tips, and quarter the artichokes (you will need six or seven). Though these are normally served without sauce, feel