lemon juice
extra virgin olive oil
flour and beaten egg
salt and parsley
Spanish Sauce
Peel the artichokes and remove the tail. Leave to soak in water with lemon juice.
Boil in a saucepan with water, salt and parsley. Cook them for 10-12 minutes. Drain and let cool.
Remove the outer leaves of the artichokes and cut them in half. Season, dip in whisked eggs and then in flour with salt. Fry in a pan with olive oil. Drain on a plate with kitchen paper towels.
Serve Spanish Sauce and place the artichokes on top. Garnish with a chopped parsley.