Читать книгу Kitchen Memories - Lucy Boyd - Страница 48

4 whole artichokes (‘Violetto’ are a good variety for this)

1½ lemons

30g salted capers, rinsed, soaked in a bowl of water with a splash of red wine vinegar for minutes (or capers from a jar, rinsed and dried)

8 stems of borage with the flowers and leaves attached, washed and patted dry and the ends trimmed

150ml sunflower oil, for frying

2 tbsp plain flour (for dusting)

salt and black pepper