Jose Pizarro's Artichoke Hearts

Fried Artichokes with Membrillo Alioli

When I start cooking these, I can’t stop eating them – they are so delicious. is is a di erent way to eat artichokes and is great with a cold beer. Membrillo (quince paste) alioli, or allioli de codony in Catalan, is typical of the region of Pallars, and is a good accompaniment to grilled sh and meat, as well as vegetables - Jose Pizarro, Catalonia

Serves 4

6 baby globe artichokes sea salt squeeze of lemon juice 120 g (4 oz/1 cup) plain (all-purpose)

our 50 g (2 oz/scant 1⁄2 cup) corn our

(cornstarch) 1 teaspoon baking powder 150–200 ml (5–7 oz) sparkling

water olive oil for deep-frying

for the alioli

40 g (11⁄2 oz) membrillo 1 garlic clove 1 free-range egg yolk 2 teaspoons white wine vinegar pinch of sea salt

150 ml (5 oz) olive oil

For the full recipe go to Cooked.com

Photography by Laura Edwards

Catalonia by Jose Pizarro is available now from good shops that sell books and online from Amazon and Waterstones