For the batter: 4 oz/100g plain flour pinch of salt 1 tsp. baking powder cold water For the sauce: 2 Tbs. oil 1/2 onion, finely chopped 1 clove garlic, crushed 1 small red chilli pepper, de-seeded and finely chopped red pepper, de-seeded and chopped 2 Tbs. chopped tomatoes from a tin 12 cooked baby artichokes, halved seasoned flour chopped parsley to decorate
Instructions
1) First make the batter. Sift flour, salt and baking powder into a bowl. Make a well in the center and gradually add water, until batter has the consistency of single cream. Reserve.
2) For the sauce, heat oil in a pan and fry onion, chilli and garlic until softened.
3) Add pepper and cook for 2 more minutes.
4) Stir in tomatoes and bring to the boil.
Simmer, covered, until peppers are tender.
5) Blend, season, and keep warm.
6) Dip artichokes in flour and then in batter. Fry in hot oil until crisp and golden.
Sprinkle sauce with chopped parsley before serving.
