Preparation
Step: 1/8

Remove the artichokes from the stem and remove the outer leaves. Wash well and cut off the remaining leaves with kitchen scissors.

Step: 2/8

Brush the sliced sections with lemon juice.

Step: 3/8

Peel and finely chop the garlic and shallot.

Step: 4/8

Wash the parsley and mint, shake dry and chop.

Step: 5/8

In a bowl, mix the breadcrumbs, shallot and garlic. Fill the spaces between the leaves of the artichokes with the crumb mixture.

Step: 6/8

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.

Step: 7/8

Heat the frying fat to 170°C and cook the artichokes in batches until golden brown. Drain and place on a plate.

Step: 8/8

Fry all the artichokes portions in small batches. Garnish with fresh mint.