Artichoke fritters recipe
Recipe for artichoke fritters
Trim some small, young globe artichokes (harvested before their chokes have formed). Blanch for 5 minutes until just tender, then drain and cut each artichoke into four pieces. Sprinkle with plenty of lemon juice and a little olive oil, season with salt and and a few turns of pepper and leave to marinate for 30 minutes. Drain the artichoke pieces. Dip them in batter, deep-fry in hot oil, drain again and serve on a napkin. (Brussels sprout fritters are prepared in the same way).