Try this recipe for artichoke alla giudìa, then check out our artichoke pizza, artichoke pasta, artichoke pie and more artichoke recipes. We've also got plenty more easy starter recipes to choose from.


  • 1 lemon, plus extra wedges to serve
  • 4 small (Tema, spiky or baby purple) or 2 large artichokes
  • olive oil, for deep frying


  • STEP 1

    Fill a large bowl halfway with cold water. Slice the lemon in half and squeeze the juice into the water, putting the halves in, too.

  • STEP 2

    Peel off the outer leaves of one of the artichokes until you get to the softer leaves in the centre. Use a peeler or paring knife to remove the tough outer skin of the heart and stem.

  • STEP 3

    Rub the artichoke with one of the lemon halves as you work, to prevent discolouring. Use a spoon to scoop out the hairy choke in the centre and put the artichoke back into the acidulated water while you prepare the rest.

  • STEP 4

    Fill a pan no more than a third full with oil and heat to 140C or until a cube of bread browns in 1 minute. Remove the artichokes from the water and gently pat dry as much as possible with kitchen paper. If too wet, the oil will spit.

  • STEP 5

    Deep-fry for 5-8 minutes or until evenly golden all over. Pierce the thickest part of the base of an artichoke with a knife – it should slide through easily when ready. Leave to drain and cool on a plate lined with kitchen paper.

  • STEP 6

    Turn up the heat until the oil reaches 180C or until a cube of bread browns in 30 seconds. When you want to serve, push out the leaves of the choke so it resembles an open flower and fry again for 1 minute until crispy. Drain on kitchen paper again, season with flaky salt and serve with the lemon wedges for squeezing over.


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