1) Bring a large pan of water to a boil. Stir in the vinegar.

2) Remove the toughest outside leaves of the artichokes. Chop off the stems.

3) Carefully slice the artichokes thinly.

4) Blanch them in the hot water for 2 minutes. Remove the artichoke slices with a slotted spoon and leave them to dry on a clean kitchen towel for a few minutes.

5) In the meantime heat a frying pan. Fry the blanched artichoke slices in badges until they look golden and start to crisp up.

6) Drain them well on some kitchen paper.

7) Transfer the crisps to a dish and sprinkle with some salt.

8) Serve them immediately while still hot.