Baby Purple Artichokes Fried In Olive Oil

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.

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.

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.

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.

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!