But summer is all about small bites and fried artichokes with a garlic aioli are delightful morsels.
Trim your small artichokes by removing the hard leaves. Cut them in half and remove the fuzzy part.
Par boil in an acidulated water for five minutes and drain well.
Then, dip the the small half chokes in flour and fry in hot oil for a couple of minutes until golden brown. Drain well. Add salt while still hot and serve hot with bowls of aioli.
If you have big chokes, remove most of the leaves and fry only the soft ones.