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Artichoke heart crisps
Serves 4-6 Starters and mains
Ingredients
- 3 globe artichokes
- zest and juice of ½ a lemon
- sunflower oil, for deep frying
- bunch or bag of rocket
- 50g toasted pinenuts
- 50g parmesan curls
- 3tbsp extra virgin olive oil
Method
Break the stalks off and slice the top 7cm from the pointed ends of the artichokes. Pull off all the leaves – the idea is to expose the hairy choke right at the centre. Use a teaspoon to ease this away from the heart, then rub with lemon and cut all the tough bits away. Put in cold water and add the juice of half a lemon and then the remaining flesh. Prepare in advance – if they’re discolouring too much, add more lemon.
Heat the oil to 180°C/350°F. Cut each heart in half and slice thinly – a mandolin is useful to get a shaved look. Pat them dry on kitchen paper and fry a few at a time for about 30 seconds to crisp up (they do get crisper as they cool). Drain on kitchen paper. Let guests help themselves to a few rocket leaves, parmesan, a scattering of pine nuts and a heap of artichoke crisps.
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