Extra virgin olive oil
Natural sea salt
Clean the artichokes: remove the hardest outer leaves, until you get to the softer inner ones. Starting from the outer leaves, the purple part of each leaf should be cut out. At the end of this operation, the artichoke has assumed the round shape of a rose.
Deep the artichokes in a basin with water and ice with lemon juice for at least 10 minutes. Than drain and dry. Knock them on the edge of a table and press. They will open and the leaves will look good, like a rose.
Heat in an oil pan in such an amount that the artichokes are covered.
Dip the artichokes and leave them in hot oil, (160/170 ° C will be fine) for about 5 minutes, enough time to cook). To check the cooking, just baste the base of the artichoke with a fork, if the fork penetrates into the artichoke, you can remove it from the oil.
Serve hot and …. enjoy your meal!
The first thing to say is certainly that for the realization of this dish the artichokes should be very fresh and have the characteristic of being round, without thorns, very tender and without an internal beard. Another precaution: to fry, use extra virgin olive oil instead of seed oil, which will make the dish more crisp and digestible.