Preparation
Remove the artichokes from the stem and remove the outer leaves. Wash well and cut off the remaining leaves with kitchen scissors.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000771/000771_step_1_M.jpg)
Brush the sliced sections with lemon juice.
Peel and finely chop the garlic and shallot.
Wash the parsley and mint, shake dry and chop.
In a bowl, mix the breadcrumbs, shallot and garlic. Fill the spaces between the leaves of the artichokes with the crumb mixture.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000771/000771_step_2_M.jpg)
Bring 2cm water to the boil in a wide pan. Set the artichokes upright and simmer over a low heat for 10 minutes until the artichoke bases can be pierced. Remove from the boiling water and drain well on kitchen paper. A;low to cool and dry.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000771/000771_step_3_M.jpg)
Heat the frying fat to 170°C and cook the artichokes in batches until golden brown. Drain and place on a plate.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000771/000771_step_4_M.jpg)
Fry all the artichokes portions in small batches. Garnish with fresh mint.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000771/000771_step_5_M.jpg)