Fried Artichokes

4 artichokes
sunflower oil for deep fat for frying
5 salted anchovies
200 ml olive oil
freshly ground black pepper and salt

Heat the sunflower oil in a large pot or if you have a deep fat fryer, use that till the oil has reached 180° C.

Trim the hard outer leaves away from the artichoke and shave off the tough layer of the stalk. Fry the whole artichokes for about 10-15 minutes. Once golden brown and tender, remove from the oil and drain. Cut the artichokes in half, remove the hay from the centre and then press them between two plates.

Heat the olive oil in a small pot over a low heat. Fillet the anchovies, if necessary and rinse well under cold water to remove any excess salt.

When the the olive oil is warm add the anchovies and soften using the back of a fork until the anchovies break up, season well with salt and pepper.

Before serving, quickly refry the artichokes in the deep fat to reheat. Drain the artichokes on kitchen paper, season with salt and pepper and serve the anchovy sauce separately.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours