Baby Purple Artichokes Fried In Olive Oil

1. 1

   Trim away a few of the tough outer leaves of each artichoke, Then chop off about 1/3 of the top of the artichoke and trim the stem down so that the artichoke will sit flat.

2. 2

   Use your fingers to pry and prod the leaves open some. Then invert the artichoke and gently flatten it a bit more using the palm of your hand. Gently is the key word here. They break easy. Drop each artichoke in acidulated water -- or simply rub with a cut lemon -- until ready to use.

3. 3

   The first fry is to blanch only so heat your oil to 300 degree F oil. Dry the artichokes off well before continuing. Drop a few at time into the oil for about 2 minutes (if they begin browning, turn down the heat). Remove them to a paper towel lined plate to drain (upside down). Work in batches so that you do not crowd the fryer.

4. 4

   When you are ready to serve the artichokes raise the temperature of the oil to 360 degrees F. They will sizzle and get brown and crunchy quickly; about 2 minutes total frying time should do it. Again, work in batches, and turn them over in the oil a few times while cooking. Please not that olive oil has a lower smoking point than peanut oil. With a combination of oils there should be no problem. But do not leave to hot oil unattended. Or allow it too heat too much.

5. 5

   Drain the artichokes well and give them a good sprinkle of excellent salt and a bit of pepper. A little spritz of lemon juice is good too. But you MUST eat them hot to fully enjoy their textures!

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