4 purple artichokes
- Remove the stalks and all the tough outer leaves from the artichokes. (Don't be a miser here. If you're in doubt about whether a leaf is too tough or not, then it probably is.)
- Cut off the tips of the artichokes. (Again, be brutal.)
- Quarter the artichokes lengthwise, and run your finger down the inside to check for spikes. If there are any then just trim them off.
- Put the artichoke quarters in a large bowl of cold water into which you have squeezed the juice of 1 lemon.
- Drain the artichokes but not too thoroughly - a bit of water will help make the flour stick to them.
- Coat each of the artichoke pieces in plenty of flour then dip them in beaten egg, making sure they are completely covered.
- Heat a large pan with plenty of olive oil. Don't let the oil get too hot, or the eggy batter will burn but the artichokes won't cook. When the oil is hot enough, fry the artichoke pieces in batches, turning when they are cooked underneath.
- Remove the cooked artichoke from the oil, drain and serve with some lemon quarters. They should be crispy and light on the outside and juicy and tender on the inside.