Carciofi alla giudia

Step 1: Fill a bowl with water and squeeze in half of 1 lemon. Pull off the tough outer leaves from 4 large round globe artichokes until you reach pale, tender ones. Trim the stalks to 4 cm and peel them, then turn each artichoke against a sharp knife to shape the base into a rounded point. Drop into the lemon water.

Step 2: Drain the artichokes and pat them very dry. Press each one upside down on the worktop to open the leaves a little, then season inside with 1 tsp flaky salt and ½ tsp black pepper.

Step 3: Heat 4 ¼ cups olive oil or sunflower oil in a deep pan to 275°F. Fry the artichokes for 12–15 minutes, turning, until a knife slides easily into the heart. Lift out and drain upside down.

Step 4: Let them cool for 5 minutes, then press each one gently on a board, stem up, to open the leaves out like a flower.

Step 5: Heat the oil to 350°F. Fry the artichokes again, flower side down, for 2–3 minutes, until the leaves are deep golden and crisp. Common mistake: skipping the first slow fry; the outside burns before the heart cooks.

Step 6: Drain upside down on kitchen paper, sprinkle with more salt and serve hot with the rest of the lemon.