Ingredients
Method
Preparation is not difficult; remember to buy them fresh and use within two days.
Select small or medium-sized artichokes.
ONCE CUT OR TRIMMED, RUB THE SURFACES WITH A LEMON TO STOP THEM BROWNING.
To prepare artichokes, chop off the top 2cm of tough outside leaves, then snap back and pull the leaves off. Keep going, working your way around the layers until you get to the pale tender leaves - the heart - inside. Trim the stem to about 3cm and peel off the outside skin with a sharp knife. Rub with a cut lemon and, if not using immediately, drop into a bowl of water with a squeeze of lemon juice added.
Depending on how I am going to cook them, I usually cut artichokes in half lengthways, then dig out the fuzzy choke at the centre with a spoon. You can halve them again if needed, depending on your recipe.
If you fry artichokes at a low temperature until tender and then deep-fry again quickly at a higher temperature, the leaves open like petals, giving you a wonderful crunchy texture. With fried artichokes, rub with lemon but don't place in water before cooking as the hot oil and water will react.