When it comes to artichokes you either love them or hate them. My love for them is bittersweet. I love the taste and texture they lend to any dish-but I hate working with them. Anything that pricks my fingers annoys me, but like anything good sometimes you have to accept the pain to get to the pleasure.
After trimming the artichoke to it's fine interior by carefully folding the delicate leaves outward and trimming the inedible tops, I pushed it down on a board to fan it's leaves outward and then placed it in the hot vegetable oil as Marcella states to do. The cooking process is fast, under 10 minutes and you must keep a close eye on it to keep it from burning. Like anything fried, it smells wonderful.
I have to admit I am not a fan of deep fried anything. I can't remember the last time I fried. But anything fried does taste great-and if you're going to eat fried foods I would think a veggie would be your healthiest option!
So there you have it, another less-is-more from Marcella. The process is simple, the ingredient list slim and the outcome pleasing--give it a try!