Crispy Fried Artichokes with Rosemary and Chili Honey

• corn starch50g g
• artichokes2 x 280g jars g

  in oil, drained

• olive oil↗5 tbsp tbsp
• honey↗3 tbsp tbsp
• garlic cloves↗2

  grated

• red chili↗1

  finely chopped

• rosemary sprig↗1

  leaves removed and finely chopped

Step-by-step instructions

1. 1

   Sprinkle corn starch into a bowl and season. Pat the artichokes dry with a paper towel, then coat them in the starch.

2. 2

   Heat half the olive oil in a wide pan over medium heat and, when it shimmers, fry the artichokes 3‑4 minutes each side until golden and crispy. (You may need to cook in batches.) Transfer them to a paper towel to drain excess oil. Lightly season with salt and move to a serving plate.

3. 3

   Heat honey, garlic and chili in a small saucepan and season. When the mixture boils, add the rosemary and stir. Drizzle a little over the artichokes, and serve the remaining sauce in a dipping bowl.