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Ingredients
- 2 x to 3 baby Artichokes per person Flour for dusting Salt and pepper to taste
- 4 x to 5 Tbsp. Extra virgin olive oil
Directions
- Clean the artichokes under running water, slice off tops so which only 1-inch remains above heart of vegetable, trim stems, and remove any tough outer leaves. Cook in boiling, salted water till tender. Test by pulling off a leaf: when it comes off easily, the artichoke is done. Cut boiled artichokes in eighths after draining well. Roll them in flour seasoned with salt and pepper and fry them in very warm extra virgin olive oil. Drain briefly on paper or possibly in a sieve and serve immediately.
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