Artichoke fritti, with stracciatella & mint

Clean the artichokes so that you are left with just the edible bit. Directly put into water in which you have juiced 1 of the lemons. Throw in the lemon also. Cut each artichoke in 6 or 8 dependant on the size.

Heat a pan with the frying oil until it is 180 degrees celcius. Meanwhile combine the water with the flour and whisk to get a smooth batter. Thoroughly dry the artichokes with a paper towel, toss in the batter, drain any excess batter and fry until crispy.

Thinly slice the mint and when still warm, toss the artichokes in a bowl with the mint, fresh black pepper, salt and lemon zest.

Serve by placing some stracciatella in the middle of the plate, season with salt, black pepper and generously drizzle with good quality peppery olive oil. Place the artichokes on top.