Recipe for Bocca di Lupos’s Fried Artichokes ‘a la Guidia’

Serves 4 as a starter, 2 as a main

4 young artichokes — these should be as large as possible without having any tough choke. You are looking for buds about 6-8cm across, with tightly closed leaves. Sunflower oil, about 2 litres — at least 5cm depth in a deep pan about 20 cm wide Salt

Step 1: Clean artichokes one by one. This is a little tricky, the aim being to remove any tough parts (which will be grass green), and leave any tender parts. If unsure at any stage, trim off a little and test between your teeth.

Start by squeezing one lemon into a tub of water. Take one artichoke, break off the stem. Trim or snap off the tough outer green leaves, until you reach the tender ones within (these will have a yellow or pink hue). Use a paring knife to trim off any green bases of leaves to expose the paler heart. Trim off the tips of the remaining leaves, leaving about 3 cm of leaf. They should end up looking like anaemic rosebuds. Keep in the acidulated water whilst you clean the rest.

Step 2: Drain well — best if you blot the artichokes dry with a cloth. Season with salt and deep-fry slowly in sunflower oil (at 130-140 degrees) for 15 minutes until completely tender but not falling apart. Remove from the oil, and leave to cool.

The first two steps can be done in advance, the cooked artichokes keeping for a few days in the fridge — they even freeze well once cooked.

Reheat artichoke oil until almost smoking (190 degrees).

Open artichokes out into flowers by inserting your thumb in the middle, and gently working the leaves out flat like an open flower. Fry upside-down in the oil (lower them in gently to keep them from turning over) for a few minutes until the leaves turn an autumnal brown.

Drain well (the oil may get trapped between the leaves), sprinkle with salt, and eat immediately.