- 4-6 large artichokes
- 1-2 lemons, halved
- A drizzle of olive oil for frying
- 40 ml honey
- Coarse salt
- Chopped parsley (to garnish, optional)
Start by preparing the artichokes. Remove all the tough outer leaves. Once you get to the heart, cut off its tip.
Clean the stem and the base of the artichoke well until there are no tough parts left. Cut the artichoke in half lengthwise. Rub the whole artichoke with the lemon to prevent it from oxidizing.
Right in the centre there are some white, fuzzy hair-like filaments that can be removed, but it depends on your taste. Also remove the inner purple leaves. Cut the artichokes in half.
Once the artichokes have been prepared, we put a pot with some water and salt to boil. Add the cut artichokes with the halved lemon that we have used to prevent them from oxidizing, and leave to cook for 20 minutes, until they are tender.
You will know when they are cooked when a knife goes through the base with ease. Drain all the water from the artichokes.
Season the artichokes and pour the honey over them in a uniform manner. Heat a dash of oil in a frying pan and add the artichokes when the oil is hot.
Fry them for several minutes, until they start to brown, then turn them so both sides will be crunchy.
Move the artichokes to a plate with a piece of kitchen paper to drain the oil. Sprinkle with the chopped parsley and serve with a halved lemon.