Servings:

4 people

Level of difficulty:

Easy

Ingredients

4 x young medium-sized globe artichoke
1 x tablespoon red wine vinegar (not balsamic)
4 x heaped tablespoon white flour
2 x large free-range egg
1 x pinch table salt
sunflower oil for deep frying
1 x unwaxed lemon

Method

Wash artichokes in cold running water, discard outer leaves, trim top of leaves, trim and peel stalks, quarter. Keep in a bowl of cold water with added vinegar to prevent discoloration while beating eggs. Season eggs with salt. Drain artichokes, pat dry, roll in flour, dip in beaten egg, deep fry until golden, lift, drain on kitchen paper and serve piping hot with lemon wedges. Enjoy!