How do I pick artichokes for deep frying?
Although they may be using a different variety of artichoke, the results shouldn't vary too drastically. Ones descending from the italian varieties are often also purple in colour and will have a similar flavour

Selecting artichokes


Squeeze the artichoke. You're looking for it to be firm and dense, indicating it is moist inside.
You actually want the centre leaves to be compacted, indicating they are freshest.
Try and break a leaf off, if it snaps satisfyingly then the artichoke is most likely fresh.
Rub the leaves and check that they squeak, another sign they are moist.
During winter, try and find ones with white blisters on its leaves as the slight bit of frost causing this improves the flavour.